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ITILW YORK 

THE DC WITT PUBLI5HINQ HOUSE 


























THE BOOK OF ICES 

ICED BEVERAGES 
ICE-CREAMS 

AND 

ICES 

FULL AND CORRECT INSTRUCTIONS FOR MAKING ALL 
KINDS OF ICE-CREAMS, WATER ICES, ICED PUDDINGS, 
ICED KISSES, FROZEN FRUITS, ICED BEVERAGES, 
HARLEQUINS, MACEDOINES, ICED CUSTARDS, 
SOUFFLES, ETC., ETC. 

FOR 

HOME 

AND 

CONFECTIONERS’ USE 


BY MRS. H. LLEWELLYN WILLIAMS 



.spy RiGnr n? - 
' ik 1 q o | ' 


NEW YORK 

THE DEWITT PUBLISHING HOUSE 
MDCCCXCI 








4--TX 

£3a 


Copyright, 1891 
By R. H. Russell & Son 


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1 


GILL18S BROTHERS 
400 A 402 WEST 14TH 8TREET 
NEW YORK 


V) 



THE HISTORY OF ICE-CREAM. 


S Rome was not built in one day, so was man¬ 
kind a long while arriving, by slow stages, to 
the perfection of summer refreshment en¬ 
joyed in our American ice-cream. So frankly 
acknowledged is its excellence, that it is welcomed in 
London, where the climate favors its being eaten all the 
year round. The benighted Europeans, for the most 
part, have to be content with its paler sisters, the 
Water-Ice, and the old-fashioned Ice-Cream. 

In early times, beverages were cooled by exposure in 
porous vessels to currents of air. In the hot countries 
possessing snow-capped mountains, however, the snow 
was gathered, compressed, converted into a kind of ice by 
saturation with water, which, when frozen, was cut into 
blocks, as required. The snow is still used in the Neve - 
rias of Spain, and in Turkey, for sherbets (the sorbetti of 
the Italians, and the sorbets of the Parisians). Ice has 
been known for the table from time out of mind. There 
are Biblical allusions to its use by Solomon, and the 
people of Palestine still use ice and snow from Mount 
Lebanon. Alexander the Great was so fond of it that a 
frozen delicacy, the Macedoine, is named after him, as 
Vj the chief Macedonian. 

About fifty years ago, a Bostonian shipped ice to the 

v 




4 


THE BOOK OF ICES. 


British metropolis, where ices were made fashionable by 
Gunter, a confectioner; but the supply is now drawn from 
Norway—augmented greatly by a family, named Gatti, 
making the delicious dainty popular. In Paris, as in 
India and South America, several reliable ice-making ap¬ 
paratuses suffice for the demand ; and freezing mixtures 
of approved value are elsewhere used. The last are 
recommended where ice is not readily obtainable, for these 
machines are not practicable on a small scale, or for casual 
want. 

While there is a wide variety of iced delicacies, upon 
excluding such fanciful flights as “Frozen Fruits” 
(Glac6s aux Fruits), two main kinds are found: Water- 
Ices and Ice-Creams. The latter, called by the English 
Cream Ice , is divided into the American, or Philadelphian, 
and the Italian, or Neapolitan. The former is more of a 
cream and less of a custard than the other—the propor¬ 
tion of eggs used differing—but they have a close resem¬ 
blance in substance. The art of making either sort, and 
the multitude of kindred frozen sweets, is to be acquired 
quickly, with no difficulty, from the instructions in these 
pages. Abroad one can revel in ices, without visiting the 
most fashionable confectioners, as the ever-present Ital¬ 
ian venders sell excellent articles ; and at the petty stalls 
by the portico of the Milan Cathedral, as good ices can be 
had in clam-shells, as out of porcelain at Doney’s, in Flor¬ 
ence, or the Florian, in Venice, 




PART ONE. 


ICE-CREAM MAKING APPURTENANCES, 
UTENSILS, ETC. 


THOUGH this list of the utensils required by 
the ice-cream maker may seem formidable, all 
are not indispensable, and most are already in 
the kitchen. I have also, where possible, indi¬ 
cated how to attain the end by simple means. Absolutely 
necessary, however, are the Freezer, with its ice-pail; a 
Paddle, or wooden spoon; an Ice Bucket, with imple¬ 
ments for breaking ice up small; and—common in all 
kitchen outfits—a Bain-Marie, water-bath, or farina 
boiler, strainers and sieves of wire, muslin, hair, or silk; 
lemon-squeezer, preferably of wood, as it imparts no flavor 
as metal might do ; mortar and pestle; an egg beater, 
unless you use silver knife or fork, or hand-whisk to beat 
with; jelly bags; porcelain-lined bowls; moulds for 
cream; an ice-cave ( ituve ), for Biscuits Glaces. Con¬ 
fectioners, for precision, use lactometers for the milk, 
thermometers, saccharometers, areometers, graduated 
measures and scales. 

For family use there are patent machines, saving labor 
and time, as they are worked by a crank. The old styles 
turned by hand, is not, however, out of use. Instruction, 





6 


THE BOOK OF ICES. 


for the machines are generally provided with them; ours 
are for the old-fashioned freezing-can in a pail. This is a 
cylindrical vessel of pewter, block tin, or tinned plate ; the 
bottom is rather thick and rounded ; the lid, or cover, has 
a strong handle, and fits tightly on its deep lower edge 
only, so that its removal is easy. If this border fitted 
tightly all its depth, it would pump up the contents, and 
be hard to take off. The outer vessel, or pail, is of hooped 
wood, somewhat deeper than the freezer, and capacious 
enough to enable ice to be packed between its inner face 
and the freezer’s surface. It is supplied with a drain hole 
at the bottom, and stopping-plug, to draw off the waste 
water of the melted ice. 

THE BAIN-MARIE, OR CUSTARD BOILER. 

This is an apparatus to boil cream, sugars, etc., without 
danger of burning. It comprises two vessels—the inner 
one for the cream, etc., to be cooked, kept away by hot 
water from contact with an outer jacket, which is directly 
exposed to the fire. The inner dish is usually block-tin 
or iron, porcelain lined ; the outer of tin-plate. 

MORTAR AND PESTLE. 

These implements, in white-ware, as used by drug¬ 
gists, are useful for crushing kernels, bruising fruit and 
pounding sugar and spice. 

EGG BEATERS. 

A knife beats even better than a fork. The beaters 
worked with a crank save time. The large-branched 
whisk is very efficacious, and so is the confectioners’ 
egg-whip. 


ICE-CREAM MAKING UTENSILS , ETC. ? 

THE ICE-PAIL. 

The pail should be strong enough to resist the breaking 
up of ice in it. The pieces of egg size can be reduced 
as wanted. 

THE PADDLE, OR WOODEN SPOON. 

Any hard wood, not too heavy, will do, as long as it 
emits no flavor. If a flat metal spoon, or spatula, is used, 
it ought to be silvered, or tinned ; and even then it is apt 
to detach metal scrapings from the freezer. 

THE PULPER, OR MASHER. 

Fruit is generally mashed with a wooden loggerhead or 
potato masher, or with the pestle in the mortar; but some 
cooks force it through a coarse grater. The flat graters 
are handy for many purposes, being stronger than round 
ones. 


MOLDS OR SHAPES. 

These are made in bewildering variety. The most desir¬ 
able are: A round one, an egg, or oval (cabinet pudding 
shape), an oblong (popularly, “ the brick”), the pyramid, and 
“the rockery ” (;moule au rocher ), an irregularly surfaced 
mound. The size most in request in the family kitchen 
is the small one intended for single ices. All are made 
in halves, hinged and shaped to facilitate turning out. 
The simpler the shape and less irregular the edge, the 
easier it is to extricate the ice-creams, water-ices and 
puddings, without breaking. 

METERS AND GAUGES. 

Although most housewives, and nearly all cooks, not 
professional, hold scientific instruments in aversion, those 


8 


THE BOOK OF ICES. 


for milk, spirit, sugar and heat will be oftener employed, 
if once tried without prejudice. 

The Saccharometer shows the degree of sweetness, 
of sugar syrup in any dilution by water, and will serve to 
test similar liquids. The Lactometer answers for the 
same, and in testing the water in milk. The Thermom¬ 
eter is more commonly known and used. The Areom¬ 
eter tests the density of syrups, etc. 

ice and snow. 

Artificial ice is usually frozen so solidly that it has not 
the air bubbles caught in as in that naturally produced ; 
it is not so good as the latter. Snow is good, and after 
pressing together and adding water, it will be like broken 
ice, for the freezing mixture with rock salt. Sea salt is 
better than rock salt, while the fine is nearly useless, as it 
melts ice too quickly. Coarse kitchen salt can be used. 
The salt should be crushed into pea-sized lumps. Equal 
parts of ice and salt is the ice-cream-maker’s mixture; 
in making biscuits glacis more salt is used. 




MATERIALS FOR ICE-CREAMS AND 
WATER-ICES. 


MILK AND CREAM. 

R cheap ice-creams, milk is frequently used. 
When frozen it will not stand firm as long as 
congealed cream. Another deficiency is a 
custardy taste, which can rarely be disguised, 
much less concealed by “ the tricks of the trade,” i. e. t the 
admixture of farinas and gelatine. 

The cream should be the very best, as it is very suscep¬ 
tible to, and absorbent of flavors from the feeding of the 
cows, the dairy vessels, the vicinity of unpleasant odcrs 
in the transportation to town, etc. Cream skimmed off 
the milk after twelve hours’ standing is called “ single ”; 
after standing for the same period further, “double,” and 
this should be used, as it can be worked up into froth 
without loss. 

CREAM (OR PHILADELPHIA) ICES. 

These are composed of perfectly fresh cream (or milk), 
few, or no eggs, sugar, and various flavors. There is 
no cooking of the “ composition,” as the mixture is tech¬ 
nically called. 




IO THE BOOK OF ICES. 

PLAIN CREAM. 

In a china bowl, porcelain-lined pan, or glazed dish, 
put the eggs, in yelk or white, or whole, and the sugar 
of the recipe; with the paddle, mix them thoroughly, and 
gradually add the cream, or milk. The Bain-Marie (or 
any double pan which prevents scorching during boiling), 
is to be ready with the water warm, in which set the 
freezer. Pour the mixture into the latter through a 
strainer, and keep stirring it with the paddle, until it runs 
no more. Take out the freezer and stand in cold water. 
Now pour in the flavoring. Never cook fruit flavors with 
the cream. Those who fear to put a pinch of salt in, to 
correct the flat taste of the milk, may substitute a little 
grated lemon peel. As the faintest taste of burning or 
overboiling will come out, take particular care in 
boiling. Get the fire ready and clear; the moment the 
mixture works smooth, remove it at once, pour into the 
glazed dish containing the flavor, and cover with muslin 
or paper, if the perfume or flavor is evanescent. 

EGGS. 

Eggs should be fresh ; candle each to perceive the 
state, and break each separately, so that a bad one may 
not taint the rest. Test also by smelling ; and, in winter, 
taste for that “ strawy ” flavor, which must cause rejec¬ 
tion of the suspicious specimens. When eggs are used in 
preference to cream, more sugar is required, in the pro¬ 
portion of one pound to two dozen eggs. 

SUGAR. 

Sometimes home-powdered granulated sugar is used, 
but commonly the best and most finely powdered is de- 


MATERIALS FOR ICE-CREAMS, ETC. n 

manded by the recipe. If what you get is doubtful, pow¬ 
der the finest granulated sort in the mortar. By using 
syrup, particularly in fruit ices—sugar to water, by weight 
one part to two, dissolved cold—the fineness of the pow¬ 
der does not matter. In very hot weather an excess of 
sugar delays the freezing. The standard proportion of 
cream to sugar is one quart to half a pound. 

TERMS IN SUGAR-BOILING. 

“ Au Boule ”—till it “ balls ”—an expression to show a 
stage in sugar boiling, when the boiling stuff, touched 
with a wet stick, Or the finger dipped in ice-water, is 
found so tough and yet yielding under cold water, as to 
roll up into a ball. 

“The Crack”—when the boiling sugar, cooled, will 
crack if bitten, and yet be clinging enough to resist a 
little ; a stage beyond the pulling point in taffy mak¬ 
ing. 

“ Caramel,” the seventh stage in sugar-boiling, is de¬ 
scribed under the name “ Coloring,” which see. 

FRUIT. 

So-called fruit-flavorings and essences are used by the 
unscrupulous, but the real fruit is preferred by the con¬ 
noisseur. On the ripeness depends the flavor ; as fruit, once 
ripe, turns the point, and begins to decay. But if it is im¬ 
mature, the acidity will tend to prevent firmness in the 
ices ; in this case use a less quantity. All should be fresh. 
If the small fruits, such as cherries, plums and berries, are 
heated by the season or the journey, cool by dipping them 
in water in their basket; or wash them, so briskly as not 


12 


THE BOOK OF ICES. 


to wash away the flavor. Fruit with peel or rind—oranges, 
lemons, melons—should not only be washed but brushed, 
to remove impurities and the tang of the box, paper, saw¬ 
dust, or other packing. The down should be rubbed off 
peaches, nectarines, apricots, and their kind. “ Woody,” 
or fibrous oranges and lemons are all but useless ; the 
thin-skinned are always best ; unripe ones are sharper in 
the juice, and there is less of it than in mature ones. 
Lemons always improve where an acid is wanted—with 
strawberries, bananas and oranges, for instance. The 
variations in flavoring power of small unripe fruit, as com¬ 
pared to mature fruit, should be borne in mind. Sugar 
will correct acidity, but too much sugar hinders freezing, 
while too little makes water-ices granulated. When ices 
are too much sugared, they become unctuous ( graisse , 
French glaciers say) ; if too little, they will be sour 
( aigre ). Unripe fruit should be mashed in the sieve, and 
the pulp put in syrup (/>., already made, or fresh-made 
of sugar and water), which is better than trying to sweet¬ 
en the fruit by soaking it in water or syrup, a process 
which kills the flavor, 


FLAVORS. 

As “ a little goes a long way ” of the genuine flavors, 
these only should be used. They will not be found ex¬ 
pensive, if properly used, that is, sparingly, and only after 
the mixture has cooled. They are much more effective 
then. When a quantity of ice-creams require various 
flavors, it saves time to put the latter in glazed pots in a 
row, and pour the composition, made plain, into them. 

Almond. —Only the paper, or thin-shelled variety will 
serve our purpose. “ Milk of Almonds,” as the emulsion 


MATERIALS FOR ICE-CREAMS, ETC, 13 

is called, is yielded most plentifully by the “ Princess ” 
sort. It is made as follows: 


Almonds. 

Sugar, 

Water, 

Juice of two lemons. 


2 oz.; 


A UA, , 

i lb.; 
i }4 lb.; 


Blanch the nuts and run them through cold water ; 
pound them and keep them moist with water, so they will 
not turn to oil. Put this paste into the syrup of the 
sugar and water, and squeeze in the juice of two lemons. 
Strain. To avoid the expense of almonds. Orgeat syrup 
may be used. In this case less sugar will be wanted. 

Almond essences and syrups, or Noyaux, are often used 
instead; still less expensive are peach-kernels. 

Caramel. —Burnt sugar at the seventh degree of boil¬ 
ing, 400 Fahrenheit. It is bitter in taste, deep brown in 
color (hence used for coloring), and crisp, like taffy 
(toffee). For cream it is thinned in water, and boiled 
again into molasses (treacle), till it ceases to “ candy.” It 
is then bottled, and kept corked. For cheapness, candy 
“ off color ” is used instead of sugar. 

Chocolate. —Get the best, without flavor, and flavor 
it to suit, with vanilla, or cinnamon, etc. 

Cinnamon. —Druggists keep finer than the grocers. 
Get the Ceylon sticks, pound to dust, and sift finely. Use 
sparingly. 

Coffee. —Mocha is superior to Java. Select the small, 
rounder beans; roast to a rich brown in a very hot oven. 
The fresh roasted beans are termed “ White,” the ready 
ground roasted “Black,” in cream flavoring. 

Filbert.— Much the same as Hazelnut (Noisette), 
which see among “ Ice-Creams.” 


14 


THE BOOK OF ICES. 


Fruit Flavors.— See each in the recipe for its own 
ice, or cream, also see pages 15, 16 and 17, 

Hazelnut. —The native is used, but the Spanish 
filbert is preferable. The Barcelona is not so sweet, and 
is ranker than the English filbert. 

Madeira Nut. —Same as the English Walnut. 

Moka. —(Mocha), French cooks’ name for coffee, 
which see above. 

Pistachio Nut.— A small Spanish and Italian nut 
like a filbert and resembling the almond in taste. The 
latter is used in its stead. The characteristic green tint is 
imitated with the greens described in “ Coloring,” here¬ 
after. Milk of Pistachios , follow the recipe for “ Milk 
of Almonds ” above. 

Vanilla and Lemon are the most popular flavors. 
The Mexican varieties of Vanilla are best, and the 
“ frosted ” beans choicest of them. The extracts and es¬ 
sences are not all reliable. In making Vanilla syrup or 
sugar, an ounce will impregnate a pound; cut up the 
bean at the last moment, to work into the sugar for the 
savor. 

Walnut, our Walnut, and Hickory-nut are used in 
taffy; but for ice-cream the English kind must be taken. 
The skin is strong, and only a few fail to “blanch,” or re¬ 
move it; yet it is used unblanched sometimes. 

FRUIT FLAVORS. 

Fresh picked fruit is preferred in general; but canned 
(tinned) fruit, though rather acid as a rule, will answer, in 
quarters, or pulp. Jellies and Jams, if home made, will 
supply a flavor, but they must be heightened by essences. 
The French fruit syrups are reliable, but often are so 


MATERIALS FOR ICE-CREAMS, ETC. 15 

spirituous that they delay the freezing; in this case, add 
them at the last stage of the freezing. 

FRENCH FRUIT JUICE. 

Make a pulp of select fruit; squeeze it out through a 
fine sieve into a bottle, filling it to the shoulder; cork 
tight, and fasten the cork with wire. Put in a vessel of 
boiling water, and boil for half an hour. Let the cooling 
take place in the water, and then cork. Wax the corks. 
Keep cool in the dark. When opened, used instantly . 
On account of the acidity, never cook with the creams. 
Take sugar, and make a syrup, which is to be stirred into 
the chilled cream, or beaten in after the freezing. Fruit 
juice is the foundation of water-ices and sorbets. 

Apple. —Do not peel, but quarter and slice, letting the 
pieces fall into water, to prevent discoloration. Chop, and 
pulp up, straining out the juice quickly, to be mixed with 
sugar, or syrup. 

Bananas. —Peel, mash, and strain, without delay. As 
bananas alone are tame and mawkish, lemon juice is used 
to improve the flavor. 

Cherry. —Stone some of the largest, richest kinds ; 
bruise up to a pulp, in which mix some of the kernels of 
the stones, pounded, so as to get the characteristic savor. 
Allow this to stand for a while, then stir again, and 
strain. 

Grape. —Avoid bruising the stones in braying the fruit 
in the mortar, strain and blend with sugar, to make a 
syrup. White grapes require color ; purples, none. 

Lemons. —Foreign cooks prefer the Levantine and 
African. Nevertheless, Florida, or California lemons can 
successfully compete with these. Choose on account of 
the thinness and smoothness of the skin. The weight. 


16 


THE BOOK OF ICES. 


or “heft," implies plenty of juice. The rind and seeds 
contain bitterness, to be avoided, unless wanted for a 
zest. When this peculiar flavor is wanted, rub off the 
aromatic oil in a handful of granulated sugar, or upon 
pieces of lump sugar. Then dissolve this sugar in cold 
water, to make a syrup. If the fruit is wanted, pare off 
the inmost filmy envelope, quarter and extract seeds and 
pith. Crush, strain, and in the juice dissolve the sugar. 
When strained again it is ready for use. Some slice 
the fruit very thin, and smother in the sugar. 

Nectarines. —Peel, stone, mash. They need lemon 
flavoring. 

Oranges. —The English prefer the Mediterranean 
kind; others, the West Indian; but the Florida, Red 
River, or California oranges will suffice, even for the 
epicures. Choose the same as lemons, and treat similarly. 
They require a “ dash ” of lemon juice. 

Peach. —The white fleshed peach is preferred to the 
yellow. As they will spoil very easily, work quickly. 
Chop and pulp; strain; mix with sugar or syrup, in a 
glass jar. Keep on ice, covered, until wanted. Some of 
the kernels, bruised, give enhanced savor. 

Pineapple. —Have the finest; be careful about cut¬ 
ting off the rind and cutting out the core; mash into 
sugar ; use at once. 

Plum. —Save some of the stones to improve the flavor, 
by making a syrup of their kernels, broken and bruised 
in sugar. Mash the fruit, etc. 

Raspberries. —Select large, ripe, clean, fresh-picked 
berries. Press them out in a coarse cloth. Let the juice 
stand a short time; strain; sugar to taste; strain again 
and use at once. A little currant or lemon juice will im¬ 
prove this. 


MATERIALS FOE ICE-CREAMS , ETC. 17 

Red Currants. —In mashing, avoid breaking the 
seeds. 

Strawberries. —Choose the largest and reddest 
among the ripe, fresh-gathered berries. Pulp with a po¬ 
tato-masher, in a little water ; let the whole stand for a 
couple of hours, and then run it through a strainer. 
Bottle and expose, uncorked, to the air; or put in an 
oven, or before the fire for a while. Cool. It is better 
to use it immediately. 

COLORING FOR ICES AND CREAMS. 

For creams, beverages, ornamental pieces, and especially 
for fruit-ices, the natural colors of the fruits have to be 
heightened or deepened. The colors should be the harm¬ 
less, vegetable ones, and are obtainable at confectioners’ 
supply stores, or druggists’. For Amber, or Gold, see 
Gold. Blue : indigo is rubbed in water. Brown : Cara¬ 
mel Sugar, which see above. Carnation, see Pink. 
Gold, bright: turmeric, dissolved in unscented alcohol ; 
marigold flowers. Green : vert vigttal, or green-car¬ 
mine ; also spinach green, made from the leaves, mashed, 
strained, boiled to a jelly, dried and worked into a paste 
again with fine sugar, for leaves in decoration and Pis¬ 
tachio Nut Cream. Pink or Red : red sanders in alco¬ 
hol. Rose : carmine. 

THE FREEZING OPERATION. 

The freezer, taken out of its pail, receives the composi¬ 
tion to be frozen. This is previously chilled, as it might 
curdle, or become granulated, if frozen while warm ; and, 
anyway, warmth delays the congealing. On the bottom 
of the pail put a flat piece of ice, two inches thick, on 


i8 


THE BOOK OF ICES . 


which to rest the freezer. Set the freezer in the pail with 
the cover on it. Pack ice, mixed in equal quantities with 
salt all around it, pressing the mixture down with the 
beater until it comes up to the edge. Protect the pail 
from the warmer outer air, by wrapping it with old 
towels, cloths, rag carpet, or the like. Wipe the freezer 
with a towel and keep it spinning around steadily, until 
the water melted out of the ice begins to rise; or, in a 
crank machine, until the working is hard. Uncover the 
freezer, and with the paddle scrape off the frozen flakes 
just forming, and beat them thoroughly into one mass. 
Close up carefully, without allowing any of the salted ice 
to drop inside. Resume the turning, and so continue 
until the ice-water again rises ; run off the brine through 
the plug-hole and use it to saturate the pail wrappers. 
Fill up again with ice and salt. After a few minutes’ 
turning, uncover and once more detach the frozen 
patches, and beat them into the mass as before. Thus 
continue until the whole composition has become of even 
consistency, through the action of the cold. In working 
it smooth with the paddle, leave off with a rounding of 
the top, from all the sides, toward the middle. When 
completely frozen, cover tightly, and let it stand to 
“ripen,” as the term goes. Draw the excess water when¬ 
ever it reaches the top; replace wdth ice and salt; sponge 
off the freezer, cover the ice with a towel or woolen cloth, 
and cover the freezer with a white one, cotton, linen or 
flannel. Water-ices lose their coldness much sooner than 
ice-creams, and so must be better protected from 
warmth and evaporation. 

To prevent the inconveniences of haste, ices to be eaten 
in the evening should be frozen early in the afternoon; 
and those for noon, betimes in the morning, after prepa- 


MATERIALS FOR ICE-CREAMS, ETC. 19 

ration of the ingredients over night (when fresh fruit is 
not to be used). When thus waiting, the freezer should 
be looked to every half hour, and a few turns given. A 
hard crust is likely to form around the freezer, inside, at 
the top, which must be removed. The composition may 
require a little manipulation to keep it smooth and uni¬ 
form. 

When any cream or ice is left beyond the demand, dip 
the freezer in water to make it turn out nicely, and pour 
what is left into porcelain-lined pans. These resist the 
acids in the fruits. Store in a cool place to be used again. 
The French call this “refreshing the composition.” 

ICES AND CREAMS IN QUANTITY. 

As a large, hand-worked freezer would be troublesome, 
a quantity is repeatedly made in an ordinary sized one, and 
then transferred to a sufficiently large container, which is 
kept cool in a vessel of ice and salt until the ice or cream 
is wanted. 


IN CASE OF ACCIDENT. 

Should the ice or salt water spill into the mixture, take 
out the freezer at once, scoop out the foreign stuff, 
smooth over the gap, and wipe the freezer inside. Pour 
in pure water several times, and sop it out, removing the 
upper crust, as any water left in would turn to ice, and 
spoil the cream, It does not so much affect water ices. 






PART TWO. 


ICE-CREAMS. 


^tladclpljla 3ice>Cteam. w c ^ g 

the composition, it is put into a freezer, and 
beaten during the freezing. It increases in 
amount. All the recipes for Neapolitan ice-creams 
hold good for this style, except that the foreign style 
requires eggs, or more of them, and more sugar. They 
are more firm and unctuous, and less creamy and light. 
See the special, individual directions for each sort. 

With Cooked Cream. —Boil the cream in the double 
boiler, frequently stirring, until the outer water boils. Re¬ 
move and sift in the sugar, and sometimes the flavoring. 
Stir till the sugar has melted, and let it rest for several 
minutes before straining. Cool, and then place in the 
freezer and freeze. The flavoring is often best added at 
the finish of the freezing. 

$eapotftan 3|ce*Cream, u " der this f'* 

r the recipes of all 

foreign ice-creams are given. Some use whole eggs, 
others only the yelks, with perhaps one white to five 
of the yelks. In either case, beat the number stated 
in the recipe to a smooth, stiff cream. Add the 
sugar by sifting it in; or if, as commonly, in the 







ICE-CREAMS. 


21 


syrup form, beat again; strain, and whisk up the 
whole into the firmest of froths. Mix with the cream, 
and lastly, introduce the flavoring. The boiling is to 
be done over a smart fire, with continual stirring, 
until it thickens beyond the running point. Unboiled 
cream may “turn”; the other seldom curdles. When 
taken off, strain into a glazed dish, cover to keep the dust 
out, and allow to cool. When cool, put into the freezer, 
which should then be set into its ice pail and packed 
closely with ice and salt, as before directed. Let it stand 
with the lid off, but covered with muslin, until ice-cold. 
Freeze—(refer to “ The Freezing Operation ”). 

The Neapolitan, or Italian style, differs from the 
French only in being rather less of an ice-cream than a 
frozen custard ; and milk is more often used for the 
cheap, popular supply than cream. 

a la Ecfnc (aila Eegfna). F a ° n r d t ^ 1 ^ e I n * 

Cream, in which cake crumbs are used, see among 
Biscuits Glace's. 

aimottn (“Burnt) 3|ce<Cteatu. 


Cream, 

i qt.; 

Sugar, 

lb.; 

Yelks of Eggs, 

6; 

White of Egg, 

i; 

Lemon peel, grated, 

a pinch ; 

Burnt Almonds, 

2 oz. 


“ Bum ” the blanched almonds in a roaster, in the 
oven ; or in a pipkin of earthenware or iron, over the fire, 
until of a golden-brown tint. Pound them fine with a 
little cream and some of the sugar, and put it all into the 


22 


THE BOOK OF ICES. 


cream before straining the mixture. Another Way is to 
boil the unskinned nuts with enough of the sugar to make 
a hard cake when cooled, which can be powdered and 
sifted fine. Add this paste or powder to the cream, then 
boil and freeze. To strengthen the “ burnt ” flavor and 
give a nicer color, caramel sugar is used. (See Caramel 
in “ Colorings ”.) 


Sluteeei) or am'gette 31ce*Creatu. 


Cream, 

i qt.; 

Sugar, 

X lb.; 

Yelks of eggs. 

6; 

White of egg, 

i ; 

Anisette cordial, 

2 wine-glassfuls. 

(Instead of this an infusion of 

aniseed may be made in 

hot syrup and strained, tasting to keep the flavor in 

bounds). The cordial is poured 
state of the freezing. 

in and mixed at the final 

apple (BafceD) 3Ice*Cteam. Inste * d J ofthe 

v ; mashed raw 

apple used for “ Apple Ice-Cream,” use the pulp of 

baked apples rubbed through a 

sieve. Flavor with nut- 

meg, cloves or cinnamon, or any two, or all three. 

'Bap 3ice<Crcam. 


Cream, 

i qt. ; 

Sugar, 

#lb.; 

Yelks of eggs. 

6; 

White of egg, 

i ; 


Lemon peel, etc . 


Lemon peel grated, just by way of a relish, and bay 


ICE-CREAMS. 


23 

leaves for sufficient flavor. An infusion of the latter is 
put warm into the cream when done. 

Btssque 3!ce*Crcam. (See Biscuits Glace's.) 

Boston Brotrni Bread 91ce=Cream. 

(See Biscuits Glace's.) 

Butter Slc^Cream. 


Cream, 

1 qt. 

Sugar, 

H lb. 

Yelks of eggs. 

6; 

Whites of eggs. 

2; 

Unsalted butter. 

2 oz. 


Grated lemon peel instead of a pinch of salt. The but¬ 
ter must be very fresh, i. e., with the salt washed out of 
it. When the cream is cooked and nearly cold, work the 
butter up with it by degrees, in a glazed pan, till the union 
is complete. If the cream were too warm, it would melt 
the butter and they would separate. It is thought an im¬ 
provement, by some, to mix with the butter the same 
amount of “ Milk of Almonds,” or of other nuts, pounded 
into a paste with a little cream. The primrose color is ob¬ 
tained from carrot or marigold flower juice, or the Gold 
Coloring described, p. 19. 

Caramel 3|ce*Cream. 


Cream. 

iqt.; 

Sugar, 

tflb.; 

Yelks of eggs, 

6; 

White of egg, 

1; 


Burnt (pralint) Orange Flowers, 1 heaped table- 


24 


THE BOOK OF ICES. 


spoonful ; Sugar for the Caramel, 3 heaped table¬ 
spoonfuls. 

Make the caramel as described under “ Coloring.” 
When it is at the proper hue put in the “ burnt ” candied 
flowers, stirring a little. Take off the fire, pour a little 
cream on it, to liquify it, and put it into the cooked cream. 
Instead of orange flowers, vanilla or other flavor can be 
used. Serve with Whipped Cream (which see later) if 
liked. 

Chocolate Sice* Cream. 


Cream, 

1 qt.; 

Sugar, 

A lb.; 

Yelks of eggs, 

6; 

White of egg, 

1; 


Vanilla Chocolate, 5 or 6 oz.; grated lemon peel 
instead of a pinch of salt. 

Scrape or shave the chocolate as fine as possible; make 
a smooth paste of it with warm milk, and put this with the 
eggs and sugar. If cinnamon, or other flavor desired, is 
not in the chocolate, add it. 

Chocolate Caramel 3ce*Cream. 


Cream, 

1 qt.; 

Sugar. 

2 4 lb.; 

Yelks of eggs, 

6; 

White of egg, 

1; 


Caramel chocolate, 1 full tablespoonful. 

The flavor is added after the cream is frozen; it is made 
of chocolate in syrup heated to the caramel stage of 400 
Fahrenheit. On the point of serving trim with Whipped 
Cream , which see later. 


ICE-CREAMS. 


25 


Citron 3icc< Cream. 


Cream, 

1 qt.; 

Sugar, 

lb.; 

Yelks of eggs. 

6 ; 

White of egg. 

1; 

Citron peel. 

1 lb.; 


Make the same as other fruit ice-creams. 

Coffee Slce'Creant. 

Cream, 1 qt.; 

Sugar, X lb.; 

Eggs, 6 to 8 (or 1 white and 6 yelks) ; Coffee, 2 oz., in 
powder, or pint strong Coffee; Grated lemon 
peel instead of a pinch of salt. 

Put the cream (or milk), eggs and sugar in a lined dish 
in the custard boiler and bring to a boil. Then throw in 
the powdered coffee, stirring to mix intimately, until it 
thickens. Then cover and let it infuse for five or ten 
minutes. Take it out of the water bath and let it stand 
uncovered in a warm place to settle while making the 
cream as usual. Instead of the proper boiler an ordinary 
pan over a good fire may be used, and covered when the 
coffee is put in at the boiling point. In the same way as 
before directed, pour into a glazed earthen or china dish 
and cover close before mixing with the cream. Serve with 
Whipped Cream as finish. This is called, we repeat, 
“ Black Coffee ”; the “ White Coffee ” is when the whole 
coffee beans are used; and the taste and color are not so 
strong. 

Corn (9!nt>fan) %twnam, M ' x u ™ th o * 

custard, or cream, hot, the same quantity of cold baked 


26 


THE BOOK OF ICES. 


maize meal (white or yellow) pudding, and force through 
the strainer. A sweet pudding will need no more sugar 
or very little. Flavor with your choice, and with cin¬ 
namon, nutmeg or ginger. Serve after freezing, with 
Whipped Cream. 


Cream anti •Jfrutt. Sim P 1 y the p u, p of fruit 


mixed with cream, a 


pint to a quart of the latter, and the mixture frozen. 


Creme ‘Blanche. (See White Ice-Creami) 

Cwjstarii, fro?en. same “ v “ nilla C 

*■' f wr/m \x7n1rn qpp In. 


stead of the vanilla flavor, choose another to taste. 


J^eguisie (?E>teguteeti) 3ice*Cream. 


The same as Hot Ice-Cream Kisses, which see. 


^eticaute. 


Cream, 

Sugar, 

Yelks of eggs. 
Whites of eggs, 



Vanilla, (if this is the flavor chosen), i oz. with sugar. 

Make the cream as usual, and freeze. Dissolve the 
sugar and boil it to the “ balling point" (< boule —see 

“ Sugar Boiling ”). Pour this into the white of one egg, 
frothed up, and continue to beat the whole, until cold 
enough to be carefully added to the frozen composition. 
The other flavors, as Butter, Coffee, Maraschino, Orange- 
Flower, Pistachio, etc., are imparted in the same way. 


ICE-CREAMS. 


2 7 


Albert 9!ce<Cream* 


Cream, 

i qt.; 

Sugar, 

U lb.; 

Yelks of eggs. 

5 or 6; 

White of egg, 

i ; 

Shelled Filberts, 

4 oz. 


Blanch the nuts, and roast them a deep brown in an 
oven. Rub them to remove the oil exuding, and bray 
them in the mortar, with a little cream and sugar, until 
they become a smooth paste. Mix this with the cream, 
and cook. Cool, and freeze without straining. If not a 
good color, tint with caramel. 

four flottery (0uatre*fleurj3) 
Cream, 

Cream, i qt.; 

Sugar, # lb.; 

Yelks of eggs, 6; 

White of egg, i; 

Orange-flowers, Jasmine, of each a pinch ; 

Jonquils, Pinks, a little less than a pinch. 

Infuse the flowers in the warm cream, when it is taken 
off the fire, after being cooked. 

four £a>pkeg (€*uatre*Cptcej$) 3Ice= 
Cream. 


Cream, 

i qt.; 

Sugar, 

Z A lb.; 

Yelks of Eggs, 

6 ; 

White of Egg, 

i; 


Ground Cinnamon, Clove and Nutmeg, a pinch of each. 


28 THE BOOK OF ICES. 

Make as usual, and work in the flavor toward the fin¬ 
ish. 

frontage d5iace (3Ice*Ctyee$e). 

(See Biscuits Glacis.) 

frozen CusstarD. See Custard , Frozen. 

fro?en frottj (flfcouflae). ^ r h j e p n ed ~ 

stirring during the congelation, presents a novel appear¬ 
ance for serving with ice-cream or ices of a different 
color, as the compositions so pleasingly vary in texture. 

fruit Ice-Cream. (chalked, iced, or c an - 

^ ^ died.) 

Cream, I qt.; 

Sugar, lb.; 

Blanched Nuts, 2 oz.; 

Three or more kinds candied fruit, each 2 oz. 

The nuts may be almonds, pistachios, or commoner 
ones. The fruits may be chosen from among the French 
glad or crystalized cherries, apricots, dwarf oranges 
(< chinois ), plums, etc., or home-made preserves. Drain 
them of syrup, chop up small, smother in sugar, and, 
before serving, stir them in. If too sweet, use a little 
lemon juice. (See also Frozen Fruit.) 

fa?elnut 3Ice*Cteam. 


Cream, 

1 qt.; 

Sugar, 

# lb.; 

Yelks of eggs, 

6; 

White of egg, 

1; 


Shelled Hazelnuts (same as American Filberts), 4 oz. 


ICE-CREAMS. 


29 


Blanch the nuts and roast them a deep brown in an 
oven, rub off any oil brought out upon them, and bray 
them in the mortar with a little cream and sugar into a 
smooth paste, called “ Milk.” Mix this with the cream 
and cook. Cool and freeze without straining. If the color 
is pale, deepen with caramel. 

©OllfofU toCreatU. ° rnament a Neapolitan 

ice-cream, when about 

to serve, with pieces of vanilla biscuit inserted. 

Lemon 9!ce*Cream. 

Cream, 1 qt. ; 

Yelks of eggs, 6 ; 

White of egg, I ; 

Sugar, % to 1 lb. 

Juice of 4 lemons ; juice of I orange; grated peel 
of 3 lemons. 

Mix the lemon and orange juice, and add some of the 
sugar; boil in a glazed pan. Strain into a china bowl to 
let it cool on ice, adding the peel. Let this rest an hour 
before freezing. In the meanwhile, cook the cream, 
eggs and sugar, as before directed ; and after freezing this 
composition add the syrup, and finish freezing. Three 
or four whole eggs may replace the above six yelks 
and one white. Lemon essence is often used instead of 
fruit; or all fruit is used, in strained pulp, added after 
freezing. 

^ ee t ^ ie severa l kinds, under sepa- 
^ rate articles, thus entitled. 


30 


THE BOOK OF ICES. 


^arajsc^tno 31ce*Creatu* 


Cream, 

I qt.; 

Sugar, 

Y lb.; 

Yelks of eggs, 

6 ; 

White of egg, 

i ; 


Maraschino (Marasquin), 2 wine glassfuls. 

This cordial has a cherry flavor, and consequently may 
be imitated with that fruit in syrup. 


3jce>Creamg. 


The Sorbetti Misti, of 
the Italians, and Vari- 
ante (variety), of the French ice-cream makers. 

Pleasing combinations for eye and palate are made by 
placing in contrast, in one dish or glass, or in bars served 
in paper envelopes, not only two or more kinds of water- 
ices or ice-creams, but an ice or two with an ice-cream or 
two. The national colors are thus easily displayed. The 
simplest and commonest are lemon, or strawberry water- 
ice and vanilla ice-cream, put in a glass or dish, beside 
each other, or one above the other. When frozen in bars 
or slabs of alternating colors, they are called “ Harle¬ 
quins,” “ Rainbows,” etc. 


HARLEQUIN ICE-CREAM.—As the well-known 
(Roman) hero of pantomime is a man of motley, a 
medley of different colored ice-creams was properly 
named after his “ coat of many colors .” The colors are 
alternated by shades—one light between two dark, and 
then by colors. A further variety is gained by mixing 
ice-creams with water-ices. When not served in glasses 
the Harlequins are frozen in bars, usually striped across 
the narrow way but this is not a rigid rule. 


ICE- CREA MS. 


3i 


HOKEY POKEY is a simple, cheap Harlequin ice¬ 
cream, or water-ice. 

JOSEPHINE.—Have your freezer ready in its 
packed pail, and put in half vanilla ice-cream, and 
half lemon ice-cream, or water-ice. Mix well, and freeze 
in union. (Named in honor of Empress Josephine of the 
F rench.) 

MARIE-LOUISE.—Into the freezer put one part of 
vanilla ice-cream to three parts of strawberry water-ice, 
or ice-cream. (Named in honor of the Arch-duchess 
Marie-Louise, the second wife of Napoleon I.) 

ji-toteette 9!ce^Creani. 


Cream, 

1 qt. ; 

Sugar, 

l A lb.; 

Yelks of eggs, 

6 ; 

White of egg. 

1 ; 

Hazel nuts (shelled). 

3 OZ. ; 


Lemon peel, grated, instead of a pinch of salt. 

Blanch the nuts, and pound them very*fine. Thin the 
emulsion with half a pint of the cream, to make “ Milk of 
Hazelnuts.” With the remaining cream make the com¬ 
position ; cook, and combine the two, when the latter is 
cooled. Freeze. 

£)opaur 3!ce*Cream. Noy “ x is a 

0 ^ or flavor, made from 

the kernels, of peaches, apricots, etc. If not obtainable 
for this flavoring, make by pounding up three or four 
ounces of blanched peach kernels with a little cream and 
sugar, and put the paste thus made into the ice-cream. 


32 


THE BOOK OF ICES. 


Grange 3Ice*Creanu 

Cream, i qt. ; 

Sugar, i lb. ; 

Yelks of Eggs, 8 ; 

Juice of 8 Oranges; Grated Lemon peel, 
instead of salt, a pinch. 

Instead of the orange juice, orange jelly may be used— 
one quart, if good ; fortify with the juice of two lemons. 
Cook the cream, mixed with half the sugar, and put this 
mixture, cooled, in the freezer, ready for freezing. Put 
the rest of the sugar into the fruit juice, with some 
grated orange peel, and stir into a syrup, while boiling. 
Take off, strain, and cool on ice before adding to the 
cream. Freeze all. 

Grange plotter Ice-Cream. 


Cream, 

i qt. 

Sugar, 

i lb. 

Yelks of Eggs, 

6 ; 

White ©f Egg, 

i ; 

Orange-flower water, 

K OZ. 


Make the cream, sugar and eggs into the composition 
as before directed, cool and frozen. Add the flavoring at 
the finish and finally freeze a little more. As the im¬ 
ported Orange-flower water is expensive, you can make 
at home the following substitute : 

With four or five drops of oil of Neroli in a quart of 
water corrected with half a teaspoonful of Carbonate of 
Magnesia, orange-flower water for flavoring is inexpen¬ 
sively made. This is used in Orgeat Ice-Cream , the 
following recipe. 


ICE-CREAMS. 


33 


SDrgeat 


Cream, 

1 qt.; 


Sugar, 

#lb.s 


Yelks of eggs. 

6; 


White of egg, 

1; 


Blanched Almonds, 

3 oz.; 


Bitter Almonds, 

1 oz. (to 

flavor); 

Orange-flower Water, 

Yz OZ. ; 


true Orgeat (barley syrup), 

is made 

of barley 


sugar, almonds and water. Color a pale green. Make 
the cream and add the “ Milk of Almonds.” Strain be¬ 
fore freezing, as in the “ Process of Making Water Ices,” 
Part III., p. 40. 

pineapple 3Ice*Cream 
pljia). 

Cream, 1 qt.; 

Sugar, 1 lb.; 

Pine-apple pulp, one-quarter lb.; or one pint of juice; 

juice of two Oranges ; juice of one Lemon. 

Prepare the pulp, add the other juice and sugar, make 
a syrup, and strain. Add this to the cream when frozen, 
and freeze to the finish. With four whole eggs or five 
yelks and one white, the same will be a “ Neapolitan Pine¬ 
apple Ice-Cream.” 

|B>tetai$to 3Jce*Cream. 

Cream, 1 qt.; 

Sugar, X lb.; 

Yelks of eggs, 6; 

White of egg, 1 ; 

Pistachio Nuts (shelled), 3 oz.; 


34 


THE BOOK OF fCES. 


Lemon peel, grated, instead of salt, a pinch. 

Blanch the nuts; wash, and grind into a fine paste. If 
dry, work up with a little cream, or rose-water. Add, 
cold, to the cooked cream. Run through a sieve, diluting 
the last portion, if slow to flow. Substitute almonds for 
the pistachios, and use essence of almonds to strengthen 
the flavor, if expense is a consideration. Vanilla flavor 
may be used. Color a delicate green. Cherry cordial, 
“ Kirschenwasser,” is sometimes “ the dash.” Another 
way is to use Orgeat syrup, two to four ounces, accord¬ 
ing to strength, instead of the nuts. The Plain Pistach¬ 
io , or Almond Ice-Cream has neither extra flavoring nor 
coloring—merely the nut paste. 


JRtbtcrc’ss 3!ce*Crcam. 

Cream, I qt.; 

Sugar, X lb.; 

Eggs, 6; 

Pistachio Nuts (in paste), 2 oz. 
Vanilla, 1 pinch; 

Candied peel, % lb.; 

“ Burnt ” Orange-flowers, 2 oz.; 

“ Burnt ” Violets, 2 oz. 


Make the Ice-Cream as usual. Slice up the blanched 
nuts and the peel finely, and put them with the burnt 
flowers into the cream, when it is nearly frozen. As the 
whole of the eggs are used, be careful in cooking, lest 
thickening take place too rapidly. 


iiiomau 91ce>Cream (a la tRomaine.) 

Cream, 1 qt.; 

Sugar, lb.; 


ICE-CREAMS . 


35 


Yelks of eggs. 

6 ; 

White of egg, 

i; 

Whipped cream, 

X qt-; 

Citron, 

2 oz.; 

Ground mace, 

Yz teaspoonful 

Orange-flower water, 

12 drops. 


Make as before directed. The whipped cream is to be 
added when the freezing is done. 

3Rojse 3|ce*Creant. 

Cream, I qt.; 

Sugar, Y lb.; 

Extract rose, i teaspoonful. 

Rose-water may be used ; four or five drops of real Otto 
of Roses in a quart of water will make it; deepen the 
tint with carmine, and use a gill. Flavor the cream be¬ 
fore boiling. Cook and freeze as usual. 

ISose^ater 3ice>Cream. 


Cream, i qt.; 

Sugar, Y lb.; 

Yelks of eggs, 6; 

White of egg, i ; 

Rose-water, i gill. 


Make the composition as before directed, and put in 
the flavoring at the final freezing. If found too sweet and 
unctuous, try less sugar next time. 

^tratobertp (CrustyeD) 3Ice>Cream. 

Cream, i qt.; 

Sugar, Y lb.; 

Eggs, 2. 

Mix, and stir on the »fire, while cooking to the boiling 


THE BOOK OF ICES. 


36 


point. Strain through a hair sieve into a bowl to cool. 
When cool, put into the freezer and freeze. Have ready 
one quart of cleaned, fresh, ripe strawberries, mash in six 
ounces of powdered sugar, and add this pulp to the frozen 
cream. Some “ dash ” the fruit with a little lemon juice. 
Finish freezing. 


Cca ScC'Cream. 


The Model for all Liqueur , 
Cordial and Wine Ice-Cream . 


Cream, 

1 qt.; 

Sugar, 

X lb.; 

Yelks of eggs, 

6 ; 

White of egg. 

1 ; 

Liqueur de Th6 (tea cordial), two wineglasses. 

The fresh tea flavoring is obtained by infusing two 
teaspoonfuls of the leaf in warm cream for five minutes 
and running through the hair sieve. If the liqueur is 

used, it is added at the finish of the 

freezing. 

a&anUla 3icc=Cream. 


Cream, 

1 qt.; 

Sugar, 

X lb.; 

Yelks of eggs, 

6 ; 

White of egg, 

1 ; 

Vanilla, 

X stick; 

Lemon peel, 

1 pinch. 


Vanilla sugar or syrup may be used instead of the bean 
or stick. Proceed as in other creams. The Philadelphia 
style excludes the eggs. 


J&arieti? (©auaitte) icecream. 

Cream, 1 qt.; 

Sugar, X lb.; 


ICE-CREAMS. 


37 


Yelks of eggs, 6; 

White of egg, i ; 

Grated Lemon peel, 2 oz.; 

Vanilla, powdered, 1 pinch. 

Sliced blanched nuts, preserved cherries, preserved ap¬ 
ricots, preserved citron (all minced, or sliced thin), 
of each a half ounce. 

The finely sliced fruit and nuts are added to the frozen 
cream just before the freezing operation is finished. 

This is of the “ Macedoine,” or composite fruit and ice¬ 
cream style, which see. 


aaihfppeD cream, Ifthecream isnot “ double ’’ 

7 (see Ct'eain) it will not 

froth up without deposit. Use a large, shallow bowl, set 
in ice, and whisk into a stiff, firm froth. Skim, and put 
the skimmings into a sieve to drain. Put what comes 
through back into the bowl, and beat up again, and thus 
continue, until all is beaten up. To each quart of cream 
allow a half pound of fine, powdered sugar; or confection¬ 
ers’ “ red ” sugar may be sprinkled on the unsweetened 
cream. This is used for dressing, finishing off, filling and 
sauce. 

calotte 3Jce*Cream (Creme Bland) c). 

Cream, 1 qt.; 

Sugar, ^ lb.; 

Yelks of eggs, 4 ; 

White of egg, 1 ; 

Grated Lemon peel to cover a dime. 

Make the cream as directed, putting the white with the 
yelk, or, better, whipping both into a froth with a little of 


THE BOOK OF ICES. 


38 

the sugar added when almost done. The rest of the 
sugar is mixed in well when the freezing is nearly finished. 
This is a good body for mixture with the strongly flavored 
“ Mixed Ice-Creams,” which see. The true “White Cream,” 
or Crime Blanche , is the “ Philadelphia Ice-Cream,” to 
which refer. 




PART THREE. 


WATER ICES. 




and eggs. The French call them “ glaces 
aux fruits a I'eau —fruit water ices ” or 


Creams by the absence of cream 


are distinguished from Ice- 


“ fruit-flavored ices." Another name is granites , in al¬ 
lusion to their gritty, stony, or granulated taste and hard¬ 
ness, to which the unappreciative object. For them are 
therefore made unctuous and smooth ices, by using an 
undue proportion of sugar. When ices are perfection, 
the composition resembles hard snow or sleet, sweetened, 
perfumed and flavored. The components are water, 
fruit juices, cordials and wines, and sugar. The freezing 
is done in the ice-cream freezer. The same admixture of 
half and half broken ice and salt is used. Although hard 
as crystal, water ices will melt quickly, even in the mouth 
of the freezer. When they are to be eaten alone, they 
should be more rich with fruit juice and sugar than when 
served with ice-cream. They can be made so plain as 
to be merely frozen sweet water. In the kinds where it 
is not desirable that the ice should present a clear, trans¬ 
parent look, one white of egg to a quart of the frozen 
composition, well beaten up in a teaspoonful of powdered 
sugar, may be added, as for Kisses (; meringues ) \vhich 
see. 




40 


THE BOOK OF ICES . 


Clje p>roceg£ of Slpafmtg Mattt SJceg. 

Unless you have your syrup ready, make it by boiling the 
sugar and water, skimming to clear. Strain while hot, 
through a fine sieve or a doubled gauze cloth and allow 
to cool. The flavor is now added before the fruit juice 
and other ingredients in the freezer, to which the chilled 
syrup has been transferred. Pack the freezer in its pail 
with salted ice as for ice-cream freezing. Cover and fas¬ 
ten the lid hermetically with a greased cloth. The turn¬ 
ing to freeze takes longer than for ice-cream by fifteen or 
twenty minutes. To ripen let it rest for two or three 
hours before sending in to the table. 

Frapper is to partially freeze, like snow as compared 
with sleet. Thus are treated wines, absinthe and some of 
the ices. 

The syrups for different fruits vary according to the 
firmness of their flesh—pears, pines and the citron sort 
require a syrup of eighteen to twenty-five degrees by the 
aerometer ; plums, apricots, nectarines, thirty to forty- 
two degrees. Roughly, twenty-two to twenty-five de¬ 
grees for one and all. All are made by dissolving the 
sugar in water. 

Fruit jellies may be used instead of fruit syrups, when 
known to be genuine. They are dissolved in hot water, 
and added, cooled, to the mixture in the freezer. When 
jellies are used take double the quantity prescribed for 
syrups. Fruits differ so much in size and juice yielding 
that experience alone will teach the quantity required. 
Three or four average lemons or oranges will furnish a 
gill of juice ; one pine-apple, a pint; raspberries or straw¬ 
berries, three pints of pulp to make a pint of juice ; and 
peaches about the same. The canned pulp is usually 
rather acid, the French fruit in syrup very sweet. 


1 


WATER ICES. 


41 


S&PU Wi&tZK %£♦ Toonec l uart of water and 
* one pound of sugar add 

three gills of apple juice or one and one-half pints apple 
jelly. Strain and freeze. 

apricot mater Sice. Select fruit enough to 

make one third of a 
quart of pulp which may have been mashed with the paddle, 
or a silvered spoon, through a sieve over a china bowl. 
Add juice of one lemon after working in one to one and a 
quarter pounds of sugar, according to the acidity of the 
fruit, with one quart of water (unless syrup is used— sugar 
to water, one pound to one quart). After letting this mix¬ 
ture stand for a minute strain through a sieve and freeze. 
Tint with Carmine and Gold “ Colorings,” which see. 

C^ablte. 

Sugar, or thick syrup, 1 lb. ; 

Strawberry juice, 1 pint; 

Wine, 1 or 2 small wineglasses. 

Mix the sugar, or syrup, and the fruit juice, which to¬ 
gether make about a quart, and freeze. The wine is 
added at the finish of the freezing. Some add to the 
wine a half-gill of Kirschenwcisser. 

Ctyerr? mater %tt. 

Sugar, 5 lb.; 

Water, 7 lb. 

Of which make a syrup, taking one quart; 

Apricot pulp, one quart. 

Having made the pulp by forcing the mashed fruit 
through a sieve over a glazed bowl with the paddle or 
silver spoon, flavor with a little lemon juice, and allow to 


42 


THE BOOK OF ICES. 


stand a little before straining. Freeze. Some of the 
kernels of the stones are brayed in the mortar, rinsed with 
some syrup, and the whole strained ; to be added to the 
nearly frozen mixture, to give a flavoring. 

Citron flUater 9Jce (au Cctsrat). 

Flavor the syrup, composed of one pound of sugar to one 
quart of water, with half a preserved citron (candied 
citron peel), sliced up, or boiled up, in it. Peel three 
lemons and squeeze out the juice, letting it stand for a 
while before straining, and add it to the flavored syrup. 
Strain again, cool, and place in the freezer to be frozen. 

Currant anti Baspbcrrp flUater 

Mash the fruit, one part of raspberry to three of cur¬ 
rants, through the sieve, until you have a pint of juice. 
Mix this with one pound of sugar, dissolved in the juice 
of half a lemon, or with the syrup (one pound to onv 
quart of water), coloring with carmine, if it require a 
deeper tint. Strain through a sieve into a bowl, cool, and 
pour into the freezer and freeze. If you want to color 
after the freezing, mix the coloring with a little of the 
composition, and work in smoothly. 

(Brape crater % ce. 

Grapes to make juice, i pint; 

Sugar, 2 lb.; 

Water, I y z qt. 

Mash the fruit and force through a sieve; mix with 
the sugar and water dissolved into the syrup. If 
the grapes are very sweet, temper with juice of half a 
lemon, strained. Freeze. If you use white grapes, tint 


WA TER ICES. 


43 


Vert-vegttal, for 


Hemott mater gjce. 


a pale green with spinach green, or 
which see “ Coloring.” 

Make a syrup of sugar 
and water, one quart of 
the latter to one pound of the former, or more, in case 
the lemon is very sour. Make half a pint of lemon juice 
and half as much orange juice, and mix the two; or you 
may use the same quantity all lemon juice, fortifying with 
lemon essence, if needed. Mix the juice with the syrup, 
and let it stand an instant, before straining through a 
sieve, cooling and freezing. Some add a gill of cream, 
but it may give a milky or cloudy look; though this is 
sometimes wanted for effect, as compared with a transpar¬ 
ent yellow, like topaz. Sometimes grated lemon peel is 
added to the syrup. 

Si^aragi^tno (^aragqufn) stater 

Cjjrp In one quart of syrup (made of sugar, one pound 
to water, one quart), mash the inside flesh of 
two or three lemons. Strain, as you finish, into a bowl to 
be poured, cool, into the freezer. When the freezing is 
nearly completed, put in two wineglasses of Maraschino. 
As this is a cherry cordial, it may be imitated with cherries, 
for which see “ Cherry Water Ice.” 

Nectarine mater 3|ce. M f h w up , 

the stones being 

reserved, and force the pulp through a sieve. Mix with the 
syrup made of a quart of water and a pound of sugar in 
the proportion of three pints of the juice, or three gills of 
the pulp; strain and freeze. Instead of this rare fruit, 
apples may be used for “ the foundation,” and flavor 
given with Nectarine Extract. Flavor with a syrup 
made of the soaked bruised stones. 


44 


THE BOOK OF ICES. 


$0?eau matet %Ct, Make a fruity " founda- 
c ‘ non, say of straw¬ 


berry juice or pulp, mixed with syrup ; and add a small 
wine glassful of the cordial after the straining, and before 
freezing entirely. It has a peachy flavor. 


Nutmeg mater Warm ? 'f* o£ the 

" ' syrup (as before, one 

pound of sugar in one quart of water), and infuse a pinch 
or two of elderberry flowers, according to strength. To 
this infusion add the rest of the syrup, flavored with the 
juice of a lemon, tasting carefully, before using all in the 
freezer. Cool, put in the freezer, and freeze. 


flDrauge mater 9Jce. Fla y orth ? syrup (of one 

" and one-half pounds of 

sugar to one quart of water), with half an orange. 
Squeeze in the juice of the other portion of the orange and 
that of two lemons, strain, cool on ice, and put in the 
freezer to be frozen. Grated orange peel may be added 
to the syrup before straining. 

OBlooH^range mater Site, s .^ n ^ 

Water Ice," with a tinge of red, produced by Carmine. 
Properly, the orange so named should be used. 


" parfatt amour ” ( (( perfect Lobe!”) 

mater %e. The same as “ Citron Water Ice,” 
which see, tinted with pink or red. 

$cacl) mater % ce. A . p iat of the p u1 p is 

sieved and worked into 
the syrup (of one to one and a half pounds of sugar 


WA TER ICES. 


45 


to one quart of water), which is again strained for the 
freezer. A dash of lemon juice improves (one lemon to 
a pint of pulp). If a pink tint is wanted, use Carmine. 

$ectye0^ui3cat>css abater 3Jce. The 

same 

as “ Peach Water Ice,” with a little elderberry juice to give 
the peculiar flavor, nominally “ nutmeg. ” 


$Ute*apple abater CareiuU j core and 

■ * K pare the pine-ap¬ 

ples to make a pint of juice. Pound up, strain, and place 
in a syrup made of one pound of sugar to one quart of 
water. Add lemon and orange juice, one part to two, to 
make nearly a gill (one lemon to two oranges), and let 
the whole stand a little while before straining through a 
sieve. Put into the freezer and freeze. 


iaium mattv %e. Mash and bruise a pound 

of stoned plums, and 
smother in a pound of sugar. Take ten of the kernels, 
bruise them and put them in a bag, which put in the mix¬ 
ture to flavor it. After twenty minutes pour the water on 
to dissolve the sugar and wash the flavor farther out of 
the kernels. Take the latter out and freeze the composi¬ 
tion. 


Kagptierrp anater 

ries to make three pints of juice, which strain upon a 
pound of sugar. Squeeze in a lemon’s juice, and put in 
the freezer to freeze it. Enhance the flavor with Rasp¬ 
berry Extract, and then tint with the red " Coloring,” 
which see. 


THE BOOK OF ICES. 


46 

JSum Plater 9Sce* To a pound of p° wdered 

^ sugar, three wineglasses of 

Jamaica, or other fine rum. Syrup may be used for the 
sugar. Cut off the peel of three lemons carefully, so that 
its taste will not get in, and squeeze them, straining the 
juice. Having frozen the syrup and lemon juice, mixed, 
in the freezer, into firmness, replenish the salted ice 
melted away; open the freezer and then insert the rum. 
If not very strong, add another glass, or half as much, 
but bear in mind that too much spirit will prevent firm 
freezing. 

Plater 9!ce. Mash Straw ; ber - 

nes to make a 

pint of juice through a sieve, and mix with a syrup (one 
to one and a half pounds of sugar and a quart of water), 
until the sugar, if used, is dissolved. Flavor the juice of 
half a lemon with orange juice, or orange-flower water, 
and add it to the other. Color with Carmine, strain and 
freeze. 

entire aitater %e. Strawberry pulp is run 

through the sieve ; or the 
juice, one pint, is taken and added to a pint of the syrup. 
Two or three small wineglasses of fine wine are selected 
and mixed in, and the freezing is then done. Tint with 
red “ Coloring,” which see. 




PART FOUR. 


ICED PUDDINGS, ETC. 


gjgfgiessgelto&e SJccD Quitting. Thi ^ i: 


is 

called 

CSlILsKl^J Nesselrode (corruptedly, La Nicerolle) % after 
the Russian epicure, in whose honor it was 
named. Boil in water enough Italian chestnuts to have 
two ounces of pulp, after pressing through a sieve. Add 
the same quantity, by weight, of powdered sugar, or 
strong syrup, and work them well together with a paddle. 
Have ready frozen some Orange-flower Ice-Cream 
(which see), or “Vanilla Ice-Cream” (which see), and 
mix the pulp and sugar with it. In the pulp may have 
been mixed fruit, such as raisins, currants, citron, and 
other preserved fruits. Or the fruit may be prepared 
infused, as in the Macedoine, which see. This pud¬ 
ding is molded as a set piece, decorated, and dressed 
with whipped cream. Often spices are used, as cloves, 
cinnamon, nutmeg, etc.; or wines, spirits, liqueurs. As a 
garnish use marronsglacis, crystalized or candied chest¬ 
nuts. Roasted chestnuts are boiled in hot sugar syrup, 
and used to stud the pudding, or stud its bottom edges. 

%eD Cabinet #UDDiUg. Have two or three 

kinds of dry, crisp 

cakes, of the macaroon, or French biscuit sort; pudding 
fruits, as sultanas, raisins, currants, imperials, citron, peel. 








THE BOOK OF ICES. 


48 

etc.; and the materials for ice-cream. Take a large pud¬ 
ding-mold, and build up half-way with alternating layers 
of cakes and fruit. Having well mixed up six or eight 
eggs, add them to one quart of milk and half as much 
cream, and warm so as to dissolve half an ounce of gela¬ 
tine (Nelson’s, Clarke’s, etc.—the best), and boil the 
whole. Stir in any flavor desired, and strain all into the 
partly filled mold. Cover, and stand to cool, buried in 
salted ice, or put in the “ cave ” for four hours. It will 
freeze in less time in the freezing pail. Finish with sauce, 
or whipped cream, and serve with the same. 

$ ro?tn Kite. 


Cream, 

1 gill; 

Rice, or tapioca, 

#lb.; 

Sugar, 

1 oz.; 

Vanilla bean, 

1 inch; 

Lemon peel grated, 

1 pinch; 

Milk, 

1 pint. 


Boil the rice thoroughly and slowly in the milk, flavor, 
and when done, take off the fire; remove the pieces of 
flavoring, and allow to cool. Put in a dish for the table, 
smother with the cream whipped stiff, and set on ice to 
freeze. 

fnnett 3!elUc& Gelatine i eIlies alread y fla - 

^ vored are now to be had in 

the stores. In our summers they will hardly set in cold 
water only, and the freezer or, at least, a box to hold them, 
and be immersed in ice and salt, will be found necessary. 
If you have to make the jelly, do so with gelatine and water, 
one ounce to one pint, the latter hot to dissolve it; if no 
gelatine, use calf’s foot jelly. Then add three pints of cold 


ICED PUDDINGS, ETC. 


49 


water, stirring till all is dissolved. Flavor with the juice 
of fruit in sugar, and color with the “ Colorings ” de¬ 
scribed to taste. Pour into molds or glasses and place 
in the ice. 


'froien ^tratutjcrrp 31 elly. 


Strawberries. 

Gelatine, 

Sugar, 


i qt.; 
x / 2 packet; 
X lb. 


One Lemon. 


Cover the fruit with the sugar in a bowl, and cover the 
bowl with plain glass to stand in the sun for two hours. 
The gelatine should be thoroughly soaked for about the 
same time ; strain the berries, which should yield one and 
one-half pints of juice. Put on the fire, bring to the boiling 
point and stir in the gelatine with the lemon juice; strain 
well. Have two molds ready of the same shape, but one to 
hold but one quart to the other’s two. Fill the former with 
crushed ice. Into the bottom of the two-quart mold pour 
jelly to cover it half an inch. Set this mold in the ice to 
freeze this hard ; then, upon this layer set the ice-filled 
mold evenly as regards the centre of each, and pour in 
jelly to fill the space between the molds. Place both in 
the ice-box or freezer. When the freezing is complete, ex¬ 
tract the ice from the inner mold and fill it with warm 
water to detach it. The hollow thus left is to be filled 
with fresh picked strawberries, very ripe and sweet, ce¬ 
mented in place by the rest of the jelly. Freeze the latter 
and turn out into a low glass dish. Finish with a pink 
whipped cream edging. 


5o 


THE BOOK OF ICES. 


fromagcss (Klaceg?. 


“ Iced-Cream-Cheeses/' be- 


into various shapes like fancy puddings, in metal molds 
with hinged covers. The small molds are held in one 
hand, while the other fills them, knocking the mold on 
the table, in order that the composition shall settle with¬ 
out any air-holes which would show. The better to pre¬ 
vent this defect, the molds are over-filled, so as to 
squeeze firm when the lid is closed. The seam should be 
sealed with a buttered cloth. The ice can be a little more 
strongly salted than for ordinary ice-cream, but still the 
frontage need not be too hard. They take about two 
hours to freeze sufficiently ; but try to time them so they 
will be done in time for serving. Cover with cloth when 
buried in the ice, to prevent the heat striking through the 
cover. 


CotoreU <:< Ttonicigc0.” Co,orin g > s used for 

" effect, and is ob¬ 

tained by the varying hues of the ice-cream, any fancy in 
mixtures being allowed. Do not use warm water to free 
the mold, as it is apt to make the composition run, but 
cold water to receive the mold when lifted out of the ice. 
If the cream sticks after a gentle tap or two, run a knife 
into it slantingly, and thus get a hold to dislodge it, while 
using the thumb to start it in movement. When turned 
out, take out the knife, and serve the frontage on a folded 
napkin. 

tfrutt 3jmitate& tnScc^Cream. The im - 

itation is 

rather conventional, as the shapes used are the confection¬ 
er’s and tinsmith’s ideas of a bunch of grapes, a pear, an 


ICED PUDDINGS , ETC . 


5 


apple, etc. The molds are in hinged halves, tin or pew¬ 
ter. Hold in one hand, while filling with the spoon or 
paddle in the other. Tightly close, and bury the molds 
in salted ice to freeze firm. A quart of the composition 
should fill a dozen molds. When a quantity is to be 
made, several cooks are better than one, as each attends 
to one portion of the process—filling, closing, putting in 
the freezing mixture, etc. 

Called by the Italians “ Tutti Frut- 
7 ti all kinds of fruit. Formerly 

and correctly, only fruit was used with an ice-cream or 
water ice, in which the pieces were set; but recently, full 
freedom is given to mixtures of ices and ice-creams, vary¬ 
ing in color as well as in flavor. The fruit is often 
soaked in wines, and other alcoholic liquors. Besides 
candied fruits, candied peels, Angelica, ginger, mauve 
(Marshmallow), etc., are introduced. As an innovation, 
our own nuts may be employed, as a change from the ever¬ 
lasting almond. 

4fmtt ^aceDotne. This ; d : ffer f from t a , afr 

eaubnand, in having a 
water ice for foundation, and no cream. Cut up some 
fruit, pears, apricots, plums, etc., and candy them in 
syrup, if not already crystalized. Commonly no distinc¬ 
tion is made between candying {glace) and crystalizing 
{icing) fruits, but there is a difference. In the former, 
fruit soaked in sweet syrup is dipped in a very thick sugar 
syrup and left to dry rapidly and harden in the open air; 
it is thus coated with a transparent deposit. The same 
syrup is used for icing, or crystalizing, but the fruit is 
cooled and dried slowly in a warm chamber at 90° Fahr. 


52 


THE BOOK OF ICES . 


Soak in a mixture of Maraschino and Kirschwasser (two 
kinds of cherry water, which flavor may be imitated with¬ 
out this process, if preferred). Highly acidulate a little of 
the syrup with lemon juice, which is to be added only just 
before the final freezing, when, too, the fruit is intermixed 
with the water ice. It is served in a jelly-dish as a set 
piece or on a napkin. 

another SlpaccDotne. T ; ke a jeiiy-™id. and 

7 decorate the inside 

with whole, small candied fruits, or portions of the large 
kinds. Fill up with lemon ice-cream (or lemon water ice, 
in contrast, by its acidity, to the sweetness of the fruit), 
and bury the mold in salted ice. On the point of serving, 
stud and emboss the surface with fruit that has not been 
frozen, but may have been treated to immersion in some 
of the liqueurs. This will be in contrast to the other fruit 
in the ice-cream. 


Cut U P ^ nt0 sma ^ pi eces half a 
* dozen kinds of crystalized fruits, 
and one portion of nuts, to make a pound together. 
Strew this upon a layer of one quart of water-ice in the 
bottom of a mold ; pack over with the same water ice, or 
another kind ; smooth; close and leave in the salted ice to 
become very hard. Turn out and serve. 


fruit Healey ^acctiotne (i&arfi 

The same as t ^ ie secon d Macedoine above, ex- 
' cept that the juice of three lemons is squeezed 
into the syrup and frozen ; the almonds, or pistachio nuts 
are quartered, and all are mingled in the cream or ices. 


ICED PUDDINGS, ETC. 


53 


jffVOJCiT ^oose r 'P e ^ ru ^» an< 3 firm, so as 

to be shapely and pleasing when 
in quarters, or cut into dice. Pare and so cut up. Mix 
with syrup of sugar and water; with flavoring desired. 
Equal weights of sugar and fruit, to water; one quart to 
two pounds of the other two. When the syrup has well 
saturated the fruit, or the sugar is thoroughly dissolved, 
put into the freezer and freeze. 


frozen Stpncotgs lu CwgtarD. 

Apricots (or similar canned Fruit), i qt. can (tin) ; 
Sugar, i lb.; 

Water, I qt.; 

Milk and three eggs for a custard. 

Cut the fruit into dice, mix in the syrup of the sugar 
and water, and freeze; when nearly frozen, pour the cold, 
thin custard over it. 


CIjatcaubtfanD. Cut u ?, some fruit p re ; 

7 served, or crystalized), and 

infuse in it cordials if so wished. Make a plain ice-cream 
(see “ White Ice-Cream ”), with vanilla,—almond paste, 
or Orgeat as flavoring, put in when cold to give an almond 
flavor. Freeze this hard and firm. When about to 
serve, work in half its quantity of sweetened whipped 
cream; drain the cut fruit, and strew in, mixing lightly. 
The cream may be in a mold, set in ice for this studding 
process. Mount in a piece on a confectioner’s shape, 
ice, decorate, etc. Ten or twelve ounces of nuts and 
various fruits will ornament one quart of ice-cream. 


54 


THE BOOK OF ICES. 


3!ccD ^>oufiftcss* 


All the water ices will suit Iced 
Souffle making, using the fruit 
juice equally, by measure, to the ice-cream. As the fruit 
is more or less sweet, the proportion of sugar in the 
cream is altered. 


1. —CHATEAUBRIAND SOUFFLE.—This is an 
ornamental iced dish, in which fruit in portions, halves 
or quarters, slices or dice, chosen for color effect, is in¬ 
serted, or applied to the ices or ice-creams just before 
freezing. 

2. —ICE-CREAM SOUFFLE.—This is, practically, 
frozen blanc-mange. Mix one quart of fruit syrup, two 
pounds of sugar, and seven yelks of eggs into a harmon¬ 
ious syrup ; then cool. Add an ounce of melted gelatine, 
and freeze. Whip a quart of cream, and beat it into the 
frozen composition. When firm, fill some ice-pudding 
molds, and put into the cave (Jtuve) for two hours. A 
cave or ituve (stove) is the utensil used in making biscuits 
glacts, which see further on. If frozen very hard, they 
would become the pezzo duro , of the Italian confec¬ 
tioners. Serve with sauce, or cream. 

31cetJ iMssgeg (^ertugucg (Blaccs). 

In a cooled bowl whisk white of egg until firm and 
smooth. Gradually sift in and beat in some fine powder¬ 
ed sugar, until uniform and fit for molding into shapes, 
which are to hold ices or ice-creams. Having molded the 
composition into the desired shapes, put them into a brisk 
oven to be baked to a buff tint, and firm enough for light 
handling. Remove the soft inside, and replacing in the 


ICED PUDDINGS, ETC. 55 

oven, bake till dry. They are now “ kisses ” or ice-cakes. 
But on their being filled with ice-cream or water ice, or 
both mixed, or a mixture of either sort in its variety of 
flavor and color, you have Meringues Glace’s. They were 
brought out in honor of Napoleon’s victory at Mar¬ 
engo. 

^crtttgite ^anacljk (a&arfegateti). 

When the filling is varied and mottled, or striped (z£br£). 
i^ot ftt'ftsess. See among “ Biscuits Glaces.” 

These are a kind of egg-sherbet, 
made of eggs and sugar, with 
or without whipped cream, and variously flavored. They 
are frozen, but not in the ice-cream freezer. A special 
freezing-case is used, called the ituve (stove) by the 
French, and by us, the “ cave.” At once it freezes the 
whole quantity for the table, but the portions are held in 
separate paper cases of various shapes. The cave or 
freezing box is an oblong, rectangular case, to take in 
three rows, overlying, of the biscuits, and is supplied with 
a deep cover, having a border-ledge for the enclosure of 
ice, to facilitate the congelation. They hold from two to 
five dozen, the first size suiting a family. Another shape 
is round with shelves inside, and in this the inner layers 
are as soon frozen as the top and bottom ones. To keep 
the biscuits apart above and below, movable shelves (metal 
plates), slide on a ledge or stand on corner feet. This fur¬ 
thers the freezing. Some fill the cave by pouring the com¬ 
position into paper cases, like muffin rings in size and nat- 


■Btecuftg <0lacc& 


THE BOOK OF ICES. 


56 

ure, laid on the shelves in the cave, which is in the ice¬ 
box. A better way is to take out the shelves, and on each 
arrange the filled paper cases in order, with a strip of 
metal between each. On replacing the shelves, the lowest 
is put in first and the composition leveled off to prevent 
touching the shelf above. Some of the shelves have metal 
compartments on their top surface, in which case they are 
filled direct, and the frozen “ bricks ” turned out by dip¬ 
ping them in cold water and reversing them. The ice-box 
contains ice and a little more salt than for ice-cream mak¬ 
ing. Keep it properly drained of the water, and full of 
the freezing mixture. When the cave is filled and cover¬ 
ed, the ice is spread over its cover too. The freezing takes 
two hours. 

(S>la?tng tl)e 'Btgcuttss. 

cuit Glaze is composed of white of one or two eggs, 
whipped to a froth, to twenty-five biscuits , and 
added to a little sugar or syrup. This is 
White Glaze. To make Red Glaze use a little 
fruit-flavored ice-cream or “ Coloring,” which see. To 
glaze, uncover the cave, take out the upper plate or shelf, 
run a small knife between the biscuits to separate them, 
removing the parting pieces or tongues of metal, and one 
after another dip each biscuit in the glaze without squeez¬ 
ing them out of shape; smoothly level the glaze all around 
top and sides with the knife, while lightly holding them, 
and replace in the plate. Return into the cave and cover 
with ice, to be ready for serving. When frozen in separ¬ 
ate tin cases, these are immersed in cold water, and the 
biscuits turned out and inverted on the marble slab, where 
they are dusted with confectioners’ red sugar, and put in 


ICED PUDDINGS, ETC. 


57 


paper envelopes to go to table, after having been frozen 
for the finish in the cave. Smooth, sized, paper or thin 
glazed card-board is used, about an inch deep. Lace- 
paper frills are supplied with each to set off the cases. 



Make a syrup of a pound of 
sugar to a gill of water over 


the fire, and let it cool. Mix in the yelks of six eggs and 
boil till it thickens. Strain into a dish, set in ice, and bea 
until it becomes cold. 


3G Ha * IKcfite istgarttg (Placed. 

I i ( * 9 TJi'f /Mlif 1 o Ar* • fLn Tf olion sv lira 


(“ Queen ” Biscuits Glacis ; the Italian “ Sorbetti alia 
Regina.'") 


aiwontJ 'Btgcmtss dSlaccg. In K * he s y fu p 

before men¬ 


tioned, mix a paste of almonds and the eggs, and beat, 
proceeding as last directed. 


Cream, 

Sugar, 

Yelks of eggs. 
White of egg, 



Grated lemon peel, a pinch; pounded French 


biscuits, 2 oz. 


Cook the cream as usual, and when done, put in the 
dried powdered biscuits (much the same as our “ lady fin¬ 
gers ”). Whip the yelks to a froth in a china bowl, set 
in ice. Add all but a little of the sugar, and beat up un¬ 
til the mass ceases to swell. Froth up the white firmly, 
sprinkling the rest of the sugar gradually into it, until 
firm and smooth. Some wait till all is strained into the 


THE BOOK OF ICES. 


58 

freezer before adding the powdered biscuit. Cool and 
freeze. Serve in the paper cases. 


This ta ^ es * ts distinguishing name from the 
flavor put into it. Cream and sugar, one 
quart to one half pound, mixed, cooked, and cooled be¬ 
fore being put in the freezer. Two ounces in all, of dried 
sponge cake, macaroons and kisses (ice-cakes, or merin¬ 
gues), are powdered and rubbed through a sieve, before 
being stirred into the frozen ice-cream. Color and 
flavor. 


•Boston Burton Breati "Biscuits 

rfKTst ft Make an ice-cream composition of one 
ViPlcttlp* quart of cream and three-quarters of a 
pound of sugar, to five or six eggs, or one white to five 
yelks, and cook and freeze as usual. Pound two ounces 
of the genuine Boston Brown Bread, dried, into dust, 
which sift, and beat into the ice-cream. If to be in Phila¬ 
delphia style, omit the eggs. 


fruit (^reserbeti) Biscuits (Maces. 

(French ; Biscuits Glace's Variantes aux Confitures'). 
Instead of the pistachios in “ Pistachio Biscuits Glaces,” 
use “ iced" (candied) fruits, one-fourth pound. 

(Kerman Biscuits ©laces. Cook six t0 

eight yelks 

of eggs in a pound of sugar; strain into a bowl; set on 
ice; and stir in melted gelatine. Whip up a quart of 
cream, and stir it in. Cool; fill the cases; place in the 


ICED PUDDINGS , ETC. 59 

cave, and freeze. Dress with a fruit cream or water ice, 
and glaze. 


m mm.” 


(-Meringues au Four —“ Kisses 
from the oven.”) Said to be a 
Japanese or Chinese invention. Any dexterous cook can 
manage it. Make a stiff, white froth, with six to eight 
whites of eggs, in a pound of powdered sugar, a “ Mer¬ 
ingue paste.” Mold this into “ shells,” as the shapes are 
called, and fill these with ice-cream, and place on a wet¬ 
ted board, or tin plate, in a very hot oven. In fifteen 
seconds the crusts should cook a pale brown, without the 
ices having melted. Even an ordinary oven might be 
successful; or try a hot salamander, or shovel. 


^acsrooit 'Bteoiitg (Slacegi. 


Cream, 

1 qt.; 

Sugar, 

1 lb.; 

Yelks of eggs, 

8 ; 

Whites of eggs. 

2 ; 

Macaroons, 

X lb. 


Make as for ice-cream the mixture of cream, eggs and 
sugar, and cook. Freeze as usual, and at the finish add 
the cake, powdered, and any flavoring. After the same 
manner make 


fitter Macaroon Btecitttg <0lacc$. 

Same weight of macaroons as before. Flavor with 
bitter almonds. 


6o 


THE BOOK OF ICES. 


filpara^mo Biscuits Place's. 

rections for “Vanilla Biscuits Glaces,” flavoring with 
Maraschino. 

Places. 

Glacis,” with Noyaux flavoring. 

SDrauge flotucr Biscuits Places. 

Made in the same manner as “Vanilla Biscuits Glaces,” 
with the change in the flavor indicated by the name. A 
wineglassful of the Orange-flower cordial will not be too 
much. 


pustacljto Biscuits ©laces. 

Proceed as for the “ Vanilla Biscuits Glacis,” and minc¬ 
ing the blanched nuts very finely and lightly, add them 
to the composition. 


Kopl (IRo^aur) Biscuits ©laces. 

Whites of eggs, 5 ; 

Sugar, 1 lb.; 

Whipped cream, 1 qt.; 

Maraschino, 2 wineglasses. 

Into a pan, with a little water to dissolve it, put the 
sugar, and bring it to the boiling point. Meanwhile, whip 
the whites to a froth. If the sugar is already boiling, take 
it off, and cover with a damp cloth, or sprinkle a little 


ICED PUDDINGS, ETC. 


61 


sugar on it, to prevent a crust forming, which would 
crystalize in your composition. The froth being stiff, 
pour it into the syrup gradually, stirring with a paddle 
until all is in, and it is cool. This may be quickened by 
setting the vessel in ice. Sweeten two quarts of whipped 
cream with two pounds of sugar, stirring it to keep it 
from falling to the bottom. Add this to the other, and 
to them the Maraschino. 

Manilla 'Bfsscuttg <Blace& Material / or 

twenty - five 

Biscuits: 

Yelks of eggs, 4 to 5 , 

Syrup, 1 qt.; 

Whipped cream, % qt.; 

Powdered Vanilla, to flavor. 

Instead of syrup, it can be made with sugar and water. 
Dilute the yelks with the syrup, in a pan, put over a low 
fire, or in a farina boiler (better). Keep stirring until the 
mixture coats the paddle (as in cooking the cream for 
ice-cream). Take off the fire, pour through the sieve into 
a porous unglazed pan, kept expressly for this purpose. 
Set this in the ice. Whip the composition with a white- 
wood whisk, until thoroughly frothed and firm. Sweeten 
the whipped cream, and put in the vanilla. Mix it lightly, 
and pour the composition into the cases, to be put into 
the cave. 



PART FIVE. 

ICED BEVERAGES. 


©later in&mntm (Carafe 

Frapper (French) is to freeze, 
Tr /♦ an( j carafe is a decanter, in 
which water is sent to table in Europe, frozen within, in¬ 
stead of ice being inserted. The American double ice- 
pitcher is not known abroad. The ice is prepared in a 
pail, with less salt than for ice-cream making, and the de¬ 
canters are buried only to two-thirds. The ice then forms 
at the bottom first, and the displaced water rises ; other¬ 
wise the glass is apt to break. Wine in bottles is similarly 
frappe or chilled. Uncork and leave in the ice for ten 
minutes. 



abgtnttyc. 


Absinthe, 

Gomme (Gum Arabic Syrup), 
Water, 

Shake up the ingredients in a 
crushed or shaved ice. 


Yz wineglassful; 
i tablespoonful ; 
i wineglassful. 
large glass with some 


%CD 13 atbara&C. Mixe< f ual P arts of coffee and 
milk and chocolate, and freeze 

in the freezer to the consistency liked. 





ICED BEVERAGES,, 


63 


l3aba£otge& Bavaroises are a warm ° r 

cold beverage for any time, 
made of a tea-like infusion, sweetened always with capil¬ 
lary-syrup (originally maiden-hair fern),—commonly 
known as orange-flower flavor. A.— Almond : sweeten 
milk, with or without tea, according to taste, with Orgeat 
syrup, and freeze. B.— Chocolate : Make a thin cup of 
chocolate with milk or cream and freeze. C.— Greek style : 
Squeeze out of fully ripe strawberries, the juice, of which 
add one part to two of lemon juice and water to make a 
drink of it ; sweeten with sugar or fancy syrup, cool and 
serve. D.— Orgeat (Barley watery. Prepare Orgeat with 
boiling water, or pour upon one part of fresh Orgeat in a 
decanter six parts of water and cool in the ice-pail. E.— 
Orgeat and Milk : To the Orgeat last directed add the 
same quantity of milk. 

See “ Cold Punch -” 



3|cet> Claret Cup. 


The model for “ cups.” Use 
a bowl ; for three persons 


mix 


Claret (or any other wine preferred), 1 pint; 

Brandy, 1 gill; 

Curagoa, 1 gill; 

Juice of lemons, 2 ; 

Syrup (flavored), x /z wineglass ; 

Water, 1 gill; 

Sugar to taste. 


The syrup has a fruit or other flavor, and a slice or two 
of lemon, orange or lime is floated in the bowl. Freeze 
a little, or put a block of clear ice in the bowl. 


THE BOOK OF ICES. 


64 

“Club” Claret Cup* 


Sugar, 

Claret, 

Lemons (juice of). 

Club soda, 

Red Curagoa 

Cucumber slices, 


3 tablespoonfuls; 
1 quart; 

2; 

1 bottle; 

1 sherry glassful; 
several. 


Half fill a pitcher with fine broken ice; stir in all the 
above ingredients except the claret, which is to be poured 
in last. Stir again and garnish each glass with mint and 
strawberries, or other decorative fruit. 


9Jcc£> Cobbler. 


Whiskey (or Sherry), 
Sugar, 

Syrup (flavored), 
Water, 


2 wineglassfuls; 

2 tablespoonfuls; 
a little; 

1 winegiassful. 


Make a syrup of the sugar in the water; stir that with 
the fruit syrup (currant, raspberry, etc.), and add the 
spirits. Fill up with ice and shake well; or freeze a little 
after stirring. This is imbibed with straws like juleps. 
Claret, the home wines ; or champagne can be used. 


3!cct> 'Brants Cocfitafl. 


mint and a squeeze of lemon 
crushed ice, and shake well. 


Pour into a tumbler 
containing fresh 
peel, some brandy and 


Coffee (frO?en). Called in French " CafeMous- 

seuxC (/. e., frothed, or foam¬ 
ing coffee), or “ Caft Frappta la Glace ” (iced, or chilled 


ICED BEVERAGES . 


65 

coffee). Sweeten coffee with syrup (one-half pound 
sugar to one quart water), and one white of egg, mixed. 
Put into the freezer, and freeze. Froth up for ten minutes 
and serve. 


Colt) IBUttcl) (13t#l)op). 

White wine, 1 qt.; 

Sugar, | lb.; 

Kirschwasser, 1 wineglassful; 

1 Lemon cut in slices. 

Mix all together and frafiftt (chill) or more thoroughly 
freeze. The white wine may be Chablis or Champagne; or 
a red wine, as Bordeaux, may be used and Cognac may 
be substituted for Kirschwasser ; in this case dash with 
a little Maraschino before freezing. 


Cremolata, or Crcpomtet. ^ %<*** ° r 

half-congeal¬ 
ed beverage, to which fruity or floral flavor, and perfume 
are given. The packing for the freezer is less salty than 
for ice-cream making. Take the lemonade, orangeade, or 
whatever the liquor is, and put it into the freezer; and as 
with one hand you turn the freezer, with the other hold¬ 
ing the paddle you detach the freezing formations, until 
you have the mass partly frozen, like snow and water. 
All the fruit syrup flavors are used in this way. 


Crcponnet ( see “ ,Cremolata >” ab ° ve )- 


66 


THE BOOK OF ICES. 


9Icei> ctujsta. 


Brandy, 

]/ 2 wineglassful; 

Sugar, 

i teaspoonful; 

Lemon, 

yi. 

Slice the peeled half lemon very thinly, smother each 
piece in powdered sugar and cover the bottom of a 

champagne glass with them, put 

in some cracked ice; 

pour on gently the brandy, whiskey, gin, etc. (as the case 
may be), flavor with lemon juice and orange bitters. Stir. 
Freeze till there are little congealed patches on the sides 

of the glass, and serve. 


[frozen €gg j$ogg. 


Eggs, 

6; 

Brandy, 

i qt.; 

Sugar, 

i lb.; 

Rum, 

Yt pint; 

Milk, 

H gallon. 


Beat the eggs and sugar thoroughly, and place with 
the other ingredients in large punch bowl to be well 
mixed. Freeze in :he ice-box, ornament with red and 
white sugar, sprinkle with nutmeg and serve. 

31cc& tffreu. 

Spirits (brandy, whiskey, etc.), i wineglassful; 
Sugar, i tablespoonful; 

Syrup (flavored), 

Juice of one lemon, 

In a large glass stir the ingredients mentioned, after 
filling nearly full with ice. Deck with a strawberry or 


ICED BEVERAGES. 67 

two, slices of fruit, etc. This is drunk through straws 
like a julep. 


9Icc£i fe. Pr °p erl y 

pagne, 

effervescing drinks. 


speaking “ Fizz ” is cham- 
but the name is applied to 


Whiskey, 

Sugar, 

Juice, 

Seltzerwater, 


1 wineglassful; 

1 tablespoonful; 

lemon; 

1 bottle. 


Mix the sugar, lemon juice and spirits in a large glass, 
add some crushed ice; fill up with seltzerwater ; strain 
quickly and serve. 


91 ceD flip. 

Brandy, 

Eg.?. 

Sugar, 

Syrup (flavored), 


2 wineglassfuls ; 

1 ; 

1 tablespoonful; 
1 tablespoonful. 


In a large glass put the above, and fill up with cracked 
ice ; shake well and strain before serving. The flavor is a 
fruit or vanilla, and grated nutmeg may be the finish. 


31ceD 9Iutep. 

Brandy, 

Sugar, 

Rum, 

Water, 

Ice, crushed, 

This is a model for all j 


1 wineglassfuls; 

1 tablespoonful; 
a little; 

1 wineglassful; 

1 wineglassful. 

5. Into a large glass put 


68 


THE BOOK OF ICES . 


the water and sugar and squeeze a sprig of fresh mint in 
them, taking it out when the flavor is imparted. Pour 
in the brandy and ice, which shake well. Put in a slice 
of orange or pine-apple, or both, with the mint, to look 
pretty, a spoonful of rum, sprinkle with sugar and send to 
table. Juleps are imbibed through straws. Instead of 
the crushed ice, you can partly freeze them like other 
frozen beverages. 


Lemonade* r 'P e ^ em ° nsw ^ a hand- 

^ ful of granulated sugar or 

lump sugar to extract the essential aromatic oil in the rind, 
slice and throw the fruit into cold water, varying in quan¬ 
tity as you want a clear drink or a syruplike one; sweeten 
to taste. Some cut the fruit in half and squeeze out the 
juice ; others slice very fine and soak the pieces in water. 
Again, the peeled fruit may be boiled, by which means 
the juice is most thoroughly extracted. If the fruit is 
sliced with the peel on, a marked bitterness is given, which 
is not to everybody’s taste. It is more agreeable fla¬ 
vored with the sugar rubbed on the rind. Three lemons 
should suffice for a quart of water, and the juice of a 
couple of ripe oranges is thought an improvement; 
sweeten to taste. Some use cooled boiled water in which 
the fruit and sugar are put, or pour on the boiling water; 
or, again, without any material difference, the boiling 
water is poured on the juice of the oranges and lemons. 
For a quickly made glass, put powdered sugar in a tum¬ 
bler ; squeeze half a lemon’s juice upon it; incorporate 
them; fill nearly full with water ; add some shavings of 
ice; clap on the metal “shaker” used by bartenders, or 
another tumbler a little larger in the mouth, so as to en¬ 
close its orifice, and shake violently. This may be dashed 


ICED BEVERAGES . 

69 

with sherry or other wine, or cordials. Nearly al- 

ways lemonade is ‘improved with a little 

lemon essence. 

31cct> (Citric) Lemonade. 

Citric acid in powder, 

3 dwt.; 

Sugar, powdered, 

1 oz.; 

Lemon essence, 

3 dwt.; 

Iced water, 

1 qt. 


The acid and sugar intermixed will keep in well-stop¬ 
pered bottles. Salts of sorrel can be used for the acid as 
above, or for the same amount of sugar, oxalic acid thirty 
grains. To moderate the acid, gum arabic syrup can be 
used with the water, or its powder put with the acid and 
sugar dry. The “ gomme ” sold by foreign liquor mer¬ 
chants is this gum arabic syrup. 

3!cet> uplift Lemonatie, 

Sugar. i lb.; 

Juice of lemon, i gill; 

Milk, i pint; 

Water, quart. 

Boil the water and dissolve the sugar in it; flavor with 
the lemon juice; add the milk and chill in the ice box. 

3!cct> (^rntp) Lemonade. 

Syrup of lemon (lime juice sweetened), i oz.; 
Iced water, X pint. 

This is not so agreeable as real lemon juice. 


70 


THE BOOK OF ICES . 


3)ce& (Cartaric) LcmonaDc. ™ s j; s ^ 

in England, the compound of tartaric acid and sugar be¬ 
ing sold mixed for use. This must be kept dry or it will 
not effervesce. 

Tartaric acid (cream of tartar) in powder, i oz. ; 

Sugar, powdered, 2%. lb.; 

Lemon essence. 1 oz. 

Iced water, as much as is wanted. 

Mix the acid and sugar, both very dry, and put two 
teaspoonfuls in a tumbler. Flavor the water with 
lemon extract and nearly fill the tumbler ; the acid will 
effervesce, and the beverage must be drunk instantly. If 
allowed to get “ still,” it is very flat and mawkish. 


Sleet) Lemon " ^quajslj.” In . , a tumbl f' 

; 7 with or with¬ 

out sugar as you like acidity, mash half a peeled lemon ; 
on this pour a bottle of iced seltzer or bottled-lemonade. 


9]ceti Cream Nectar. 

Sugar, powdered or granulated, 2 lbs.; 

Tartaric acid, oz.; 

Whites of eggs, 2; 

Water, 2 qts. 


Boil the water and dissolve the sugar and acid in it. 
Beat up the whites of eggs and put into a bottle, in which 
shake it up with a little of the warm syrup; add this to 
the hot syrup in the pan and boil for several minutes, 
skimming all the time till clear. Flavor with vanilla, 
lemon, etc. For use, put half a teaspoonful of bicarbonate 


ICED BEVERAGES. 


7 1 


of soda in a tumbler, pour on it two or three tablespoon¬ 
fuls of the syrup, fill up with a little crushed ice and cold 
water, or half-freeze in the ice box. 


flDrangea&e or Grange fillatcr. Pe r e .' * 

orange and slice it thinly into a vessel with water to 
make a beverage with the following addition : 
Squeeze out the juice of two more oranges and one lemon 
and beat these up together; strain, and mix the two liquids 
by tossing them from one tumbler to another. If the 
water be chilled or shaved ice be put in the tumblers for 
the shaking up, it will be a most agreeable summer drink. 


frozen IKIjhte Cilwc. In * large . glass p* 

6 ' Rhine wine to half 

fill it, and ice with which, to chill it; fill up with seltzer 
water or siphon lemonade. Or freeze in the ice box be¬ 
fore adding the cooled seltzer from the ice box. 


aHomatt puncl). 


Simple: To lemon ice-cream, 
add a froth of two whites of 
eggs, slightly sweetened. Pour in and mix in three wine 
glasses of rum. 

Another : To one-half pint of rum and as much, or 
twice as much, champagne, add a froth of ice-cream, or 
water ice (with no color that would show). Sweeten the 
cream with powdered sugar, or with syrup, boiled to the 
boule (or balling point), one pound in one pint of water, 
beating slowly until cold. Before serving, some beat in 
the champagne. Pour all into glasses, cooled to prevent 
their breaking. If pipe-apple rum be used, sharpen with 
lemon water ice. 


72 THE BOOK OF ICES. 

giceu isuw ^uncij. In ‘ hree parts of ?00d 

~ ' old rum, mix one 

part of lemon juice, flavored with lemon peel soaked in 
it for awhile. On the mixture pour nine parts of good 
tea, and sweeten to taste. Put it in an ice-cream freezer 
and freeze to the degree desired. The other kinds, with 
East Indian arrack, red wines or champagne, are made in 
the same way. 

9!ceu ^augaree. 

Sugar, i teaspoonful. 

Water, Yz wineglassful. 

Brandy, Yz wineglass. 

Ice in a piece. 

According to the flavor desired, use a French syrup or 
fruit; color with carmine to a blood tint, except the gin, 
or pale wine sangaree. Mix the ingredients with a piece of 
ice in them. 


Properly speaking, “ sherbet ” is a cooled 
drink, more or less effervescent, or at 
least sparkling. The Turks and Greeks use snow instead 
of ice. The Italians, however, term all ices and ice¬ 
creams “sorbetti” sherbets. The English give the name 
to the simple, effervescent tartaric acid in sugar, mixed 
with chilled water; and also, playfully, to all liquors. The 
sherbet of Italian and Parisian confectioners (sorbet), is 
a “ soft ” water ice, rich with sugar. 


A .—FOUR FRUITS SHERBET. In strawberry, 
currant, or raspberry ice-cream, put a little Ratafia 
aux quatre fruits . 


ICED BEVERAGES. 


73 


B .—ITALIAN SHERBET. Take a quart of 
peach, apple, apricot, etc., pulp, and mix it with 
one to one and a half pounds of sugar, and a pint 
of orange juice, flavored with lemon juice. Strain 
the mixture; put into the freezer, cool and freeze. 
Color pink or rose, with “ Red Coloring,” which see. 

C— MARASCHINO SHERBET. Using the paddle, 
mix Maraschino in a dish with an ice-cream, Plain, 
Vanilla, or “ White,” which see. 

D. —NOYAUX SHERBET. (Same as “Maras¬ 

chino.”) 

E. —RUM SHERBET. In the same way as above, 
blend a lemon ice-cream with rum. 


9Jcet> ^masijesi. 


i teaspoonful; 
i teaspoonful; 
i wineglass; 


Sugar, 

Water, 

Brandy, 


Ice crushed. 


In a large glass mix the water and sugar and press 
some mint to give a flavor. Pour in the brandy (whiskey, 
rum, or other spirits, as desired), add the ice, shake 
thoroughly, strain, but decorate with the mint and a slice 
of lemon or pine-apple. May be frozen a little in the ice 
box. 


The foundation is half a lemon's 



IS) 7^ P* j u j ce h a if a w ineglassful of water, 
a little sugar, for it must be tart, not sweet, and the spirits 


74 


THE BOOK OF ICES. 


chosen, as Gin, Rum, Brandy, etc. Fill up the glass with 
cracked ice ; strain after stirring. 


Sjce^afihtg anti 3Ecc<Uccptng. A a s re th ^ 

casions when ice is wanted, at any cost, for the sake of 
health or luxury, various machines for making it have been 
constructed ; but for the most part they are for production 
on a large scale, and beyond the needs and means of the 
family. But as the crude chemicals used for freezing mix¬ 
tures, refrigerants or “ frigorifics,” can usually be obtained 
at a reasonable cost, wherever there is a druggist, the recipes 
for a number of these substitutes for ice are here given. 
The apparatus they require is simple, and usually in the 
house already. 


4fm?tug Arturos. 

these compounds, into which acids and caustics enter, and 
which sometimes send out fumes hurtful to breathe. 
When, however, the noxious hydrochloric acid is in union 
with sulphate of soda, the odor is “ killed ” by it. At the 
same time with care and a reasonable amount of intelligence 
—fortunately abounding in the American housewife—the 
great good derived amply compensates for any slight 
trouble. The production of cold in this way is easily ex¬ 
plained : solid bodies cannot pass into a liquid form, with¬ 
out absorbing heat from the substances with which they 
come into contact. The names in chemistry are given, but 
they need not alarm any lay reader, as they are simple 
salts and common acids ; but these names are used by 
druggists, and are generally understood by the workmen 
handling them. 


ICED BEVERAGES. 


75 


asecipeis (All parts by weight). 

A. —Six parts of sulphate of soda (Glauber’s salts), 
4 hydrochlorate of ammonia, 2 hydrochlorate of potash, 
and 4 of nitric acid. This will lower the temperature 
more than 30 degrees. 

B. —Five parts hydrochlorate of ammonia, 5 nitrate of 
potash, and 10 of water, making about the temperature of 
the common ice-cream freezing mixtures of salt and ice. 

C. —Five parts hydrochlorate of ammonia, 5 nitrate of 
potash, 8 sulphate of soda, and 16 water. 

D. — Nitrate of ammonia and water, equal parts. 

E. —Sulphate of soda (Glauber’s salts) and diluted ni¬ 
tric acid, 3 to 2 parts. 

F. —Six parts sulphate of soda, 4 hydrochlorate of am¬ 
monia, 2 nitrate of potash, and 4 diluted nitric acid. 

G. —Six parts sulphate of soda, 5 nitrate of ammonia, 4 
diluted nitric acid. 

H. —Nine parts phosphate of soda, and 4 diluted nitric 
acid. 

/.—Nine parts phosphate of soda, 6 nitrate of ammo¬ 
nia, 4 diluted nitric acid. 

K. —Eight parts sulphate of soda, and 5 hydrochloric 
acid. 

L. —Five parts sulphate of soda, and 4 diluted sulphur¬ 
ic acid. 

M. —Five phosphate of soda, 3 nitrate of ammonia, 4 
diluted nitric acid. 

N. —Fifty-seven parts hydrochlorate of potash, 33 of 
ammonia, 10 of soda, making 100 parts. Shake briskly 
in 4 parts of water, and the temperature will drop from 20 
degrees above zero, to 5 below. A saline mixture in the 
same proportions will produce the same effect. 


THE BOOK OF ICES. 


76 

9Jce 'tottl} €l)cmtcal& for cErcc^Sst'bc 

cola. Besides obtaining a coldness valuable for 
the confectioner and family, with plain 
chemical compounds, as shown, these again may be mixed 
with snow, or pounded ice, to increase their natural cold¬ 
ness. The salts that liquefy, and various acids are used 
as follows; and the list is arranged to show the amount 
of cold attained, the least powerful refrigerants being first 
given, and that producing the maximum amount of cold 
at the last. 

A. —Snow, or pounded ice, and diluted sulphuric acid, 
4 to 5 parts. This lowers the temperature nearly ten de¬ 
grees. 

B. —The same, in the proportion of 3 to 2 parts, a little 
colder. 

C. —The ordinary ice-cream freezing mixture, equal 
parts of common salt (hydrochlorate of sodium) and 
snow, or ice. Some put a quart of salt to the ice to fill 
the outer vessel of a five or six quart freezer. 

D. —Snow, and diluted nitric acid, equal parts ; or- 

E. —Snow, and diluted sulphuric acid, 3 to 2 parts. 
Either lowers 20 degrees. 

F. —Snow and hydrochlorate of lime, in crystals, 1 to 3 
parts. 

G. —Snow 8 parts, diluted sulphuric acid 3, diluted ni¬ 
tric acid 5. 

H. —Snow 5 parts, and hydrochlorate of soda and 
hydrochlorate of ammonia, each one part. 

/.—If you will mix the compound of 2 parts snow to 3 
of hydrochlorate of lime, with that of 7 parts of snow to 
4 nitric acid, at the same temperature, the cold will be in¬ 
tensified. 


ICED BEVERAGES. 


77 

K. —Snow 24 parts, hydrochlorate of soda 10, hydro¬ 
chlorate of ammonia 5, nitrate of potash 5. 

L. —Snow and hydrochloric acid, 8 to 5 parts. 

M. —Snow and diluted nitric acid, 7 to 4 parts. 

N. —Snow and hydrochlorate of lime, 4 to 3 parts. 

O. —The same, with proportions reversed, i. e., 3 to 4 
parts, is somewhat colder. 

P. —Snow, and hydrochlorate of lime in crystals, 4 to 5 
parts. 

Q. —Sulphate of soda 6 parts, hydrochlorate of ammo¬ 
nia 4, hydrochlorate of potash 2, and nitric acid 4. 

R. —Snow, and hydrochlorate of lime in crystals, 2 to 3 
parts. 

S. —Snow and potash, 3 to 4 parts; the same result. 

T. —Mix the mixture R., /.<?., 2 parts snow to 3 of hy¬ 
drochlorate of lime, with one made of 1 part snow and 2 
of the hydrochlorate of lime, and the cold will be twice as 
great. 

U. —Eight parts of snow and 10 weakened sulphuric 
acid, and the maximum of low temperature will be reached, 
33 degrees below zero, for such refrigerants. 

family Chemical*tfm?er. This simp ! e 

0 7 apparatus is 

for the use of the freezing mixtures described. It con¬ 
sists of an interior case, of tin or other metal, for the 
water ice, or ice-cream composition to be frozen; and 
an outer case, also of metal, say tin, for the freez¬ 
ing mixture, which will surround the former case. The 
whole is wrapped round with an old blanket, rug, 
carpet or woolen cloth. The larger the inner vessel in 
circumference, the more surface is exposed to the freezing 
action, and the quicker the result. Every fifteen or 


THE BOOK OF ICES. 


78 

twenty minutes the freezing mixture should be renewed, 
but the congelation will be completed in forty minutes. 
Note: work in a cool place ; have the freezing compound 
and the ice-cream composition cooled; every time the 
renewal of the freezing mixture is made, plunge the inner 
vessel into a temporary container, filled with the excess 
of the freezing mixture, left from the previous operation. 
This same waste will continue for a long time chilly 
enough to cool wine or water, in bottles and decanters, 
immersed. 

31ce from ^ulpljurfc 3ctD, Y n ° e u ed ^[| 

oak box, measuring inside 14X inches in length, 3X in 
width, and 6# in height; two tin boxes alike rectangular, 
but 1X inches, only, in length, one inch wide, and seven 
inches high. The wooden case is to hold the freezing 
mixture, the metal ones the water to be converted into 
ice. 

This freezing mixture is composed of 7 parts of sul¬ 
phuric acid, to 5 parts of water, both by weight. 
When the mixture is made, there will be a remarkable 
escape of heat, and the temperature of the liquor will rise 
considerably. Consequently, the water must be poured 
upon'the acid, or the acid put into the water, as the case 
may be, with a slow and steady movement. A strong 
earthenware vessel which will not break must be used. 
When the temperature cools down to that of the air 
around, the mixture is ready for use. 

Operations: Having put the quantity of 1% pounds of 
the liquor into the wooden case, you should instantly add 
four pounds of sulphate of soda (Glauber’s Salts). Stir 
all with a stick, and plunge into it the two tin boxes, 

>*’, ( 

>, H 


ICED BE VERA GES. 


79 


ready filled with pure water. Place the two boxes so 
that they will not quite touch the inside of the case, and 
then the acid and salt mixture can freely circulate around 
them. The effect is that of a lowering of the tempera¬ 
ture by thirteen, or more degrees. In ten minutes’ time 
the water in the tin boxes will begin to be agitated, and 
icicles will form soon on the inside. Fifteen minutes 
afterwards the water in the boxes and the freezing mix¬ 
ture will be at the same temperature, and then the latter 
will no longer be useful for continuing the operation. A 
quantity of the fresh mixture must fill the case again, and 
the tin boxes be once more put in it. The icy particles 
will soon enlarge, and cling to the inner side, from which 
they must be carefully but easily knocked off, by press¬ 
ing the metal sides in a little ; this will spring them off, 
and the water not yet congealed will go directly into 
contact with the metal, and receive the chill straight. 
This act is of the utmost importance, for the success of 
the operation depends almost entirely upon it. Generally, 
before the end of fifty minutes, the water will be frozen ; 
if not—which is contrary to the natural result—a third 
bath must be made, and the work gone over with, as 
twice before. Each of the tin boxes will then contain a 
brick of ice, solid, and most pure, weighing about a pound 
and a half. 

General Remarks: In the summer-time it will be bet¬ 
ter to prepare the mixture in a cellar, where the constant 
temperature is low ; use water drawn from a cool well, 
and store the acid and sulphate of soda in the same cellar 
beforehand. The several stages of the work require cau¬ 
tion, as drops of the freezing compound should not fly 
upon the clothes, and must not touch the face : they 
would burn them. One drop of this diluted sulphuric 


THE BOOK OF ICES. 


80 


acid, remember, entering the eyes, would be almost 
deadly. See that the sulphate of soda is sound and with¬ 
out effervescence, as this “spent,” it would have no 
strength, and the work would fail. 

To Preserve the Ice, transiently : Wrap in a blanket, 
or pack in straw, and keep in the coolest place you can 
find. 


Co Sl^alic 3Sce at ant time, fn £}uan< 


titV Mix ^ ve P ounc * s °* su lphate of soda and four 
^ pounds of sulphuric acid in a cask, and plunge 
into it at once a metal or earthen vessel full of water. 
Two other like quantities of the mixture are to be ready 
for the renewal of the bath, by which repetition the water 
will be frozen. If a larger quantity were used, the con¬ 
gelation would take place immediately, for, with the 
amount stated, the barrel and the vessel contribute some 
of their heat to the liquor. The cold is due to the heat in 
the water being absorbed by the sulphate of soda, on its 
uniting with the sulphuric acid, and liquefying. The 
waste can be soaked up by soda, and the whole evapor¬ 
ated till a thin crust is left, which is sulphate of soda 
for use next time. If it dries in masses, you must powder 
it. 


An ice-house is one in which ice is 
stored in Winter, to be used in 



Summer; and where perishable edibles are preserved, and 
butter and milk prevented from spoiling. When the 
ground is suitable, its construction is not costly. It 
should be wholesome and damp-free, always comprising 
air of a temperature at which ice will not melt; shut off 
from communication with the outer air, even when en- 


ICED BEVERAGES. 81 

tered to take out the ice or edibles needed for daily con¬ 
sumption, and yet ventilated, and aerated with dry air. 

In Europe, reliance is placed upon strong, thick-walled 
buildings, usually on shaded sites ; and our old-fashioned 
farmers still choose caves in hill-sides, or in dark glens, 
where spring water runs convenient for cooling the ice¬ 
house. Neither the solid building, nor the cold water is 
indispensable. It has been found, too, that it was a mis¬ 
take to try to make the room air-tight, as that heated the 
air closely enclosed, and the ice became softened into 
snow on the surface. If the pit containing the pile of ice 
or snow were too deep another fault was committed, as 
the earth is warmer the lower one penetrates, and again 
the ice was exposed to the thaw. 

The natural ice-house is a dry cavern, shaded, and yet 
with the underbrush so cleared out from among the trees 
as to allow circulation of air. Man imitates this arrange¬ 
ment by building, of massive stone blocks, a cell or 
chamber with as few breaks as possible, vaulting it over, 
and covering the roof with clay, and that with earth, which 
is sodded. A plantation of trees ensures the desired 
shade; these trees, as well by their leaves as by their 
roots, keep down the temperature. If a ditch, more or 
less, surrounds the ice-house, it must be well clayed to 
prevent any leakage, and the water should always run to 
keep up the coolness. The freshly laid masonry must be 
completely dried before the ice is put in. The least 
moisture anywhere falls in vapor upon the ice, if there are 
no air holes and no draft. The less melting, the less ne¬ 
cessity of having a drainage pit and waste-water channel. 

Either snow or ice, or a mixture of both, can be packed 
away in the house. For the storage, choose fine, clear 
weather in the Winter, but not so cold as to make the 


82 


THE BOOK OF ICES. 


shovelling of the snow difficult. In any case, the idea is 
to have the heap as compact as possible. 

Packing and Filling : In an ice-house of the foreign 
pattern, erect a trellis-work of wooden cross-bars at the 
back; or use a kind of coarse crate of the shape of the 
chamber, but smaller, so as to have an interval all around 
it, above and below, to be filled in with non-conductive 
matter. In an American ice-silo, have an open-work, 
wooden frame for the pile of ice to be built upon. The 
idea is to have the latter isolated. Begin by placing on 
the impermeable floor of clay, stone, pounded charcoal, or 
the like, a compressed layer of reeds, fine cane rushes 
or straw, on which stand the crate or cage for the ice, 
if you thus prefer building up ; whatever the defence, the 
ice must not touch the sides, bottom or roof, anywhere. 
Proceed to pack on the straw a layer of ice or snow (where 
snow can be “ obtained from mountain summit gorges, or 
where it falls a few times in Winter, and can be saved in 
ice-houses before it melts), or snow and ice. If ice, 
it is to be broken up into egg-sized pieces with the mallet, 
so as to pack most closely; if snow, it must be com¬ 
pressed tightly : if snow and ice, press the former into 
the interstices of the lumps. The object is to avoid any 
holes or seams; and by soaking the snow with water, 
and showering water on the ice so that it will freeze, the 
whole will be united. Having made one layer, trim the 
edges square, and lay another lot in the same way. 
When these layers reach a sensible height, pack in 
the straw or other non-conducting material all around, 
trampling, or beating well down. Thus continue until 
your top layer reaches within two feet of the roof, and is 
at the top of the crate. Then pack in all around, level, 
and cover with straw to the top, with just enough room 


ICED BEVERAGES. 


S3 

to shove in some heavy planks to keep all firm. If your 
pile of ice is simply in a pit, as an ice-silo, these planks 
will be the roof. They need only be laid on so as to keep 
off rain, and not fixed into grooves, or fastened strongly. 
Large stones upon them will prevent the wind dislodging 
them. Some make a peaked plank roof, or a straw 
one. 

If properly made, ice-houses will keep their contents, 
without appreciable loss, right into Summer, and the 
solid mass will have to be cut off, as wanted. 






THE DE WITT PUBLISHING HOUSE, 

No, 33 ROSE STREET, New York;. 

R. H. RUSSELL. <8c SON, Proprietors. 


-■ < < ^ n 

*** Any of the books in the following list will be forwarded by mail, post-paid, 
to any address, upon receipt of the published price. 

In ordering, give full name ; also, post-office, county, and State, plainly writ* 
ten. Address as above. 


- 4 - 




De Witt’s Choice Readings and Select Recitations. Five 

Numbers. One hundred pages each. Specially adapted for the school and 
the family, being the best pieces of their kind ever written. Almost every 
different phase of passion and sentiment finds its best and most effective 
expression in some of the pieces in this series, 
loo pp. each, paper covers.Price io cents. 

De Witt’s Little Dialogues and Wee Pieces for Papa’s Own 

Boy and Girl. Containing the largest number of tiny articles in prose and 
rhyme ever got together expressly for the use of the smallest readers and 
speakers. This book will please every parent. It tells pretty little stories, 
or illustrates pure ideas in a simple and attractive manner. 

Vx> pp., half-bound.Price Jo cents 

De Witt’s Little Gems in Prose and Verse for Little People 

A careful compilation of choice little pieces, suitable for reading and recita* 
tion by the smallest readers ana speakers, 
loo pp., paper covers.Price io cents. 

De Witt’s Little Speeches for Little Folks. Being a care¬ 
ful compilation of many of the prettiest small pieces ever written for the use 
of our little ones just stepping from babyhood to chil, hood. A book exactly 
fitted to amuse and interest the very smallest young lispers ; such as have 
just begun to speak and understand plain words and sentences, 
loo pp., paper covers.Pri^e io cents. 

De Witt’s Perfect Orator. Comprising a great number 

of readings, recitations, dialogues, and harangues from the mow iebrated 
tragedies, poems and speeches; accompanied by \ 'ry carefully prepared 
prefatory remarks—historical, explanatory, and instructive. Also containing 
useful suggestions as to stage arrangements, making costumes, scenery, etc. 

ioo pp., paper covers...Price as cents. 

Same, half-bound ..Price 50 cents. 

De Witt’s Wee Pieces and Dialogues for our Darlings. 

It is seldom that nice little dialogues can be found without searching the 
pages of a great many books; but here is a fine lot of them, joined to 
other very pretty pieces. They are just the things for children to learn wb‘* t> 
they first begin to speak at school, or in the parlor. . 
ioo pp., paper covers.Price 10 cents. 












De Witt’s School Exhibitions. Selected and arranged 

for use in either day or Sunday schools, on holidays and special occasions. 
Comprising songs, choruses, recitations, declamations, tableaux, etc., with 
full instructions for successfully conducting such entertainments. 

zoo pp., paper covers. Price 25 cents. 

Same, half-bound.Price 50 cents. 

Dialogues for Christmas. By Margaret Holmes. This 

book contains a short play—“The Delayed Letter”—and about forty dia¬ 
logues written expressly for use in Christmas entertainments, and suitable 
for private representation or for celebrations in schools and churches. 

140 pp., paper covers.Price 25 cents. 

Same, half-bound .Price 50 cents. 

Gus Williams’ Fireside Recitations. Nos. i and 2. Be¬ 
ing careful selections of the purest and most interesting and effective pieces 
in prose and poetry in the language. Many of the articles in these books 
have been recited by the compiler, with every mark of approval, before 
large audiences. While many of the favorite standard pieces are retained, 
the majority are those newer and fresher productions that are difficult, if 
not impossible, to find in any one volume. 

100 pp. each, paper covers....Price 25 cents. 

Gus Williams’ Standard Recitations. A fine collection 

of pathetic, dramatic, comic, and dialectic articles, by the Lest writers of the 
times; all of which have been found highly effective before large audiences 
in all parts of the United States, as recited by the compiler, 
loo pp., paper covers.Price 10 cent*. 

Little Dialogues for Little People. A charming and en¬ 
tirely new collection of original prose and .verte dialogues, written expressiy 
for the purpose of providing short, bright pieces which can be easily mem¬ 
orized by small children. 

100 pp., paper covers.Price 10 cents. 

Macaulay’s “Acting ” Dialogues. Containing nearly one 

hundred of the finest dialogues in the language, including choice pieces fot 
from two to fifteen characters. These pieces are all eminently dramatic 
affording every speaker a good chance to act out the different parts. 

200 pp., paper covers.Price 25 cents. 

Same, half-bound.,..Price 50 cents. 

Macaulay’s Dialogues for Young People, on various 

subjects and in different styles. These dialogues are specially fitted fot 
school entertainments, holiday meetings, anniversaries, commencements, 
social gatherings, and parlor entertainments. 

aoo pp., paper covers.Price 25 cents. 

Same, half-bound.Price 50 cents. 

Macaulay’s Dialogues for Little Folks. Containing a 

very large number of interesting and spirited dialogues on various subjects, 
for from two to twenty children. 

200 pp., paper covers.Price 25 cents. 

Same, half-bound...Price So cents. 

May-Time. A collection of poems, exhibition pieces, 

and games, suitable for school exercises and out-door entertainments ob 
M ay-day and other spring festivals. 

Paper covers.. Price 25 cents. 

Some, naif-bound. .Price 50 cents. 

















Prescott’s Drawing-room Recitations. A fine selection 

of tiagic, comic, and dialectic pieces, carefully chosen as being peculiarly 
well adapted for reciting before select audiences in refined domestic circles. 

200 pp., paper covers.Price 25 cen ts. 

Same, half-bound.Price 50 cents. 

Prescott’s Paragon Reciter. An unusually fine collection 

of fresh and original pieces, as well as standard selecticns of prose and 
poetry, suitable for recitation and declamation in the higher classes of 
schools and seminaries. 

zoo pp., paper covers.. .Price 25 cents. 

Same, half-bound .....Price 50 cents. 

Prescott’s “ Plain ” Dialogues. Containing a great num¬ 
ber of superior dialogues upon a variety of subjects, all of present interest, 
and appropriate for use in schools and lyceums, and in home parties. Such 
pieces are enjoyed everywhere. 

zoo pp., paper covers. .Price 25 cents. 

Same, half-bound.Price 50 cents. 

Prescott’s Standard Recitations. Gathered with great 

care from the best American and English specimens of first-class pieces for 
speaking in schools, and for home recreation and improvement. 

aoo pp., paper covers.Price 25 cents. 

Same, half-bound —. .Price 50 cents. 

Prescott's “ Diamond ’’‘Dialogues. A very choice collec¬ 
tion of most excellent and entertaining dialogues, many of which were writ¬ 
ten by a teacher of much experience, and practically tested in school exhibi¬ 
tions with entire success. A wide range of subjects is embraced in this 
book, from topics of home and society to selections from the best dramas 
and comedies, giving scope for the employment of a diversity of talent in 
speaking and acting. 

200 pp., paper covers.Price 25 cents. 

Same, half-bound .Price So cents. 

Prescott’s Social Readings and Recitations. A collection 

of excellent pieces of wide range of subjects; some full of strength, fire, and 
patriotism; others overflowing with tender feeling and sweet pathos, and 
still others filled with broad humor and irresistible drollery. For use in 
schools and lyceums, or by the home fireside. 

200 pp., paper covers. •. .Price 25 cents. 

Same, half-bound.Price 50 cents. 

Recitations for Christmas. Edited by Margaret Holmes. 

Sixty choice selections from the best writers, suitable for use in Christmas 
entertainments in church and school. Among the authors represented are 
Dickens, Aldrich, Howells, Lew Wallace, R. H. Stoddard, John Boyle 
O’Reilly, Herrick, Coleridge, Geo. W. Curtis, Margaret Holmes, Thomas 
Nelson Page, Julia Goddard, Phoebe Cary, and Thomas Hood. 

120 pp., paper covers.Price 25 cents. 

Same, half-bound.Price 50 cents. 

The Teacher’s Exhibition Books. Nos. i and 2. A 

series of arranged entertainments, suitable for exhibitions of either day or 
Sunday schools, at Christmas, New Year’s, and other holidays, close of 
school terms, and other occasions. Introducing recitations, declamations, 
dialogues, tableaus, etc., interspersed with simple and effective music. Each 
complete in itself. 

*oo pp. each, paper covers....Price 10 cents. 

















Von Boyle’s Recherche Recitations. A collection of the 

choicest eloquent, pathetic, and sentimental pieces, suitable for reading and 
recitation, to be found in the language. Among those whose articles con¬ 
tribute to enrich its pages are authors of such varied, yet in all cases great 
powers, as Jean Ingelow, Charles Kingsley, George Eliot, Mark Twain, A. 
J. H. Duganne, R. J. Burdette, and the genial Von Boyle himself, who has 
written several new pieces expressly for this book. 

loo pp., paper covers.Price 25 cents. 

Same, half-bound.Price 50 cents. 

Webster’s Little Folks’ Speaker. Comprising many 

standard pieces, as well as a great many original compositions, embracing a 
wide range of subjects. 

*00 pp., paper covers. Price 25 cents. 

Same, half-bound.Price 50 cents. 

Webster’s Progressive Speaker. A very fine selection of 

most admirable pieces. Just the thing needed in the higher classes cf 
schools, and for pleasant home entertainments. 

#00 pp., paper covers.Price 25 cents. 

Same, half-bound. Price 50 cents. 

Webster’s Youthful Speaker. Containing a great number 

of choice, eloquent, and effective pieces, eminently suitable for declamation 
by intermediate pupils in school exhibitions, and on similar occasions. 

400 pp., paper covers.Price 25 cents. 

Same, half-bound..'.Price 50 cents. 

Webster’s Reciter; or, Elocution Made Easy. Fifteen 

full page illustrations, plainly showing the proper attitudes of the figure. 
The various expressions of the face and the different inflexions and modula¬ 
tions of the voice are clearly explained. Containing choice selections of the 
most thrilling, passionate, heroic, and patriotic speeches and poems; with 
appropriate instructions. 

200 pp., paper covers.Price 25 cents. 

Same, half-bound.Price 50 cents. 

De Witt’s American Farrier and Hors.e Doctor. Aa 

American book for American horsemen ; with copious notes from the best 
English and American authorities, showing plainly how to breed, rear, buy, 
sell, cure, shoe, and keep that most useful and valuable animal, the horse. 
With many superior illustrations. 

loo pp., paper covers. .Price 25 cents. 

Same, half-bound.Price 50 cents. 

De Witt’s Connecticut Cook Book and Housekeeper’s 

Assistant. Containing directions for dressing and cooking every kind of 
fish, flesh, fowl, and vegetable, in the most healthful and inviting manner. 
With full directions for laying and decorating the table, carving the meat, 
and serving the vegetables and dessert. To which is added, a large number 
of tried receipts for preserving, canning, and curing all kinds of vegetables 
and fruits, so as to retain their original flavor and appearance. This book 
is the result of many years practical experience in cooking. 

joo pp., paper covers.Price 25 cents. 

Same, half-bound.Price 50 cents. 

De Witt’s Handy Letter Writer. Containing full and 

explicit instructions in the art of letter writing, with many hints as to style, 
composition, and punctuation of letters on a variety of subjects, from busi* 
ness to pleasure. 

100 pp., paper covers...Price 10 cents. 

















Errors in Speaking and Writing Corrected. An admira¬ 
ble little book of the kind, containing many examples of right and won* 
uses of words, with valuable rules for spelling, and for the rightful and ele¬ 
gant construction of sentences. Also*a chapter on “Don’t,” and a number 
of familiar synonyms, all forming a most valuable and convenient little 
manual, which cannot fail to be of use to all who consult it. 

Paper covers.....Price io cents. 

House Painting Plainly Taught. A practical manual of 

instruction for the preparation and application of all kinds of paints and 
varnishes. Containing the whole theory and practice of house painting—■ 
from priming to finishing. Also, directions for whitewashing, kalsomining, 
graining, marbling, etc., etc. 

Paper covers....Price 25 cents. 

Selections for Album Writers. A choice collection of 

acrostics, and sentiments in prose and verse, expressive of almost every 
phase of human feeling and affection, such as love, friendship, admiration, 
respect, good wishes, etc., etc., suitable for writing in autograph albums, 
birthday books, and on Christmas and New Year's cards. Also, containing 
a capital collection of toasts and sentiments appropriate for anniversaries, 
public dinners, and household gatherings. 

Paper covers.. .Price 25 cents. 

Sweet’s Ready Reckoner. A handy and complete manual 

containing concise and correct tables giving the cost of any number of arti¬ 
cles from 1 to 1,000, at from 1-16 of a cent to $1, by the ounce, pound, barrel, 
yard, etc. Also, the method of measuring saw logs, timber, planks, scant¬ 
lings, and boards, thoroughly explained, with extended tables of the same; 
Measurement of wells and cisterns, with full instructions for the size of any 
required capacity; Board by the day, week, and month; Wages by the day 
and hour, from 50 cents to $4 per day ; Measurement of cubes, cylinders, and 
boxes, with perfect explanations; Interest tables at 6 and 7 per cent., from 
$1 to $100, from one day to one year; and many other indispensable tables; 
in all forming a truly necessary book for all to whom absolute correctness 
and saving of time are an object. By I. D. J. Sweet, author of “ Elements 
of Draughts. ” 

200 pp., paper covers..Price 25 cents. 

Same, half-bound.Price 50 cents. 

Webster’s Business Man ; or, Counting-House Corres- 

pondent. Containing plain, practical directions for carrying on every kind 
of commercial and banking business—including mercantile letters on every 
conceivable subject; laws and usages of banking and brokerage; forms of 
official papers on shipping, insurance, etc., etc. Also, containing an exten¬ 
sive and useful glossary of words and phrases used in commercial and bank¬ 
ing circles. Together with a brief but comprehensive table of the coin 
and currency in use by the different nations of the world, giving relative 
values, etc., etc. This book is a standard of reference on all points of mer¬ 
cantile usage, and should be in every business office and counting-room. 

200 pp., paper covers.Price 25 cents. 

game, half-bound.Price 50 cents. 

Webster’s Chairman’s Manual and Speaker’s Guide. 

Showing plainly and clearly how to pres'de over and conduct public meet¬ 
ings of every kind. With full explanations of the manner of procedure in 
the American Congress, the British Parliament, the Legislature of New 
York, the Grand Lodge of F. and A. Masons, etc. To which are added 
numerous precedents from the best authorities. Also, the full Constitution 
of the United States, with its amendments. 

300 pp., paper covers.. Price 25 cents. 

.game, half-bou^d...Price So tents. 











Webster’s Practical Letter Writer. Containing general 

directions for writing. Also, model letters, family letters, children’s letters, 
letters of friendship, letters of sympathy, love letters, letters of distinguished 
men and women, business letters, letters of introduction, and model notes of 
invitation. Together with Bible quotations, choice prose and poetical quo¬ 
tations, Latin, French, Spanish, and Italian words and phrases, Synonym.'., 
abbreviations, mottoes of the States, and model of printer’s proof corrections. 

too pp., paper covers.Prjpe 25 cents. 

Same, half-bound ....Price so cents. 

Webster’s Ready-Made Love Letters. Comprising notes 

and letters of every style for almost every conceivable occasion, from first 
acquaintance to ma.riage, with invaluable information on the etiquette of 
courtship. Also, model letters from some of the world’s most famous lovers, 
and a large number of appropriate poetical quotations from standard authors. 
The whole forming a convenient aid to those who need friendly counsel and 
confidential advice in matters pertaining to love and courtship. 

CO^pp., paper covers.. Price 15 cents. 

Same, half-bound.Price 50 cents. 

Art of Swimming. A plain and practical treatise (illus¬ 
trated) upon this most useful and invigorating pastime, teaching how to swim 
backwards, forwards, and sideways, on or under the water, and to dive, leap, 
and float in every possible manner. To which is appended, the most ap¬ 
proved and certain method of saving life from drowning, and resuscitating 
the apparently lifeless. By Charles Weightmaw, the Man Fish. 

Joo pp., paper covers.Price 25 cents. 

Black Art; or, Magic Made Easy. A full and complete 

description and explanation of all kinds of sleight-of-hand tricks and conjur¬ 
ing with cards and coins, as performed by the most renowned prestidigita¬ 
tors and conjurors; together with wonderful experiments in magnetism, chem¬ 
istry, electricity, and fireworks, so simplified as to be adapted for amusement 
in the home circle. 

64 pp., paper covers..Price 10 cents. 

Bonaparte’s Oraculum ; or, The Book of Fate. The 

only complete American edition. This is said to be exactly copied from the 
Book of Fate consulted by Napoleon, but not always acted upon by him. 
No liberties have been taken with the original text in the translation other 
than to adapt it to the usages of this country. It is said that an Egyptian 
found Kleber’s assassination presaged by the answers of this Oraculum ; but 
that he was prevented by the aides-de-camp from approaching the general. 
The result is historical—Kleber fell beneath the assassin's stab. Suitable 
answers are given to questions pertaining to every condition in life. 

Paper covers.Price 10 cents. 

Boxing Without a Master ; or, Scientific Art and Practice 

of Attack And Self-defence. Explained in so easy a manner that any 
person may comprehend this useful art. Containing descriptions of correct 
pugilistic attitudes, feints, blows, and guards, as practised by the most cele¬ 
brated boxers of the past and present. With numerous spirited engravings.. 
By Owen Swift, Master of the art of boxing. 

?aper covers.Price 15 cents. 

Cartier’s (Prof. P. V.) Practical Illustrated Waltz Instruc- 

tor, Ball-Room Guide, and Call Book. (Revised edition.) This book 
gives full instructions for learning all the positions and steps, with ample 
iirections for square and round dances, including the newest and most 
popular dances of the day. Also, full directions for leading the “German,’* 
and for “calling off ” the figures of the different dances, so that any person 
can act as prompter, and regulate all the movements of a ball-room. 

1(2 pp., paper covers.. ...Price 25 cents* 











Chadwick's American Cricket Manual. Containing the 

revised rules of the game, with an explanatory appendix to each rule. Also, 
instructions in bowling, batting, and fielding, together with statistics of the 
leading clubs in the United States and Canada. To which is added the 
Game of La Crosse , as played by the leading clubs in Canada and the 
United States. 

144 pp., half-bound...Price 50 cents. 

Clipper Chess Problem Tournament. Being the splendid 

collection of chess stratagems for which the New York Clipper awarded 
gold and silver medals. Together with additional problems. Edited by 
Mykon J. Hazeltine, Esq., Chess Editor of the New York Clipper. 

116 pp., cloth, gilt.Price So cents. 

Be Witt’s American Chess Manual. By An Old Player. 

Containing full instructions for players. Also, the new rules of the game as 
adopted by the American Chess Association. Together with an account of 
the American Chess Congresses held since 1857, and the records of Chess 
Tourneys, with a choice selection of end games, problems, etc. Edited by 
Henry Chadwick. 

Paper covers.Pries 10 cents. 

Elements of Draughts; or, Beginner’s Sure Guide. Con¬ 
taining the standard laws of the game, with the openings; end games; six 
draughts problems; and twenty-four games by eminent players. Also, a 
full and minute exposition of every principle separately explained. Together 
with model games illustrative of all the openings. Illustrated by diagrams 
exhibiting critical positions to be won or drawn by scientific play. An ac¬ 
knowledged authority on all games of draughts. By I. D. J. Sweet, 
Draughts Editor of the New York Clipper. 

128 pp., paper covers.Price 25 cents. 

Same, half-bound.Price 50 cents. 

Fortune-Telling by Cards ; or, Cartomancy Made Easy. 

Being a pictorial and practical explanation of the art of fortune-telling by the 
use of ordinary playing cards; the whole fully and clearly set forth, enabling 
every one to tell his own fortune and that of others. To which is added 
a Treatise on Chiromancy; or, the art of divination through reading the 
human hand, and a full description of the book ofThot, the Egyptian oracle 
of destiny. Illustrated with 1750 engravings. 

200 pp., paper covers.Price 25 cents. 

Same, half-bound...Price 50 cents. 

Note. —In telling fortunes by “ Cartomancy Made Easy,” it is necessary 
that a pack of cards should be used in which, the face or figure cards have 
only a single head. We will furnish this style of cards for 25 cents a pack, 
post-paid. 

Maccabe’s Art of Ventriloquism and Vocal Illusions, 

with full directions to learners; showing how to practice ventriloquism; 
with amusing dialogues for beginners, including the 1 ‘ Repertoire ’’ of the 
English railway porter, as performed by Frederick Maccabe in his celebrated 
ventriloquial entertainments. Beginning with the rudiments, this book 
shows the use of a mirror; the proper position of the lips; how to give the 
idea of “distance ” to sounds; the use of the “ falsetto ” and the “ guttu¬ 
ral ;” imitations of different animals, amusing experiments, ventriloquial 
dialogues, etc. Together with valuable hints in regard to breathing, speak¬ 
ing and singing. . 

64 pp., paper covers.....-.Price 10 cents. 










Morphy’s Match Games. A full and accurate account 

of the match chess games played in Europe by the young American cham- 
pion. Paul Morphy, in which he was astonishingly successful, defeating in 
most fustances the chess celebrities of the old world. With a fine steel en¬ 
graved portrait of Mr. Morphy. Edited, with copious notes, by Charles 
Henry Stanley, author of “The Chess Player’s instructor.” 

120 pp., flexible cloth, gilt.Price 50 cents. 

Napoleon’s Complete Dream Book. The only reliable 

treatise on the subject (consulted by the great Corsican), giving plain and 
full directions for fortune-telling by the interpretation of dreams and visions. 
Also, an account of remarkable dreams and visions, and a general dictionary 
of their signification. Compiled from original sources. By Madame LB 
Normand, author of “ Fortune-telling by Cards.” 

200 pp., paper covers.Price 25 cents. 

Same, half-bound.Price So cents. 

Bulwer’s Complete Plays (De Witt’s acting edition). Be¬ 
ing the complete dramatic works of Lord Lytton (Sir E. L. Bulwer, Bart.), 
comprising “The Lady of Lyons,” “Money,” “ Richelieu,” “The Rightful 
Heir,” “Walpole,” “Not as Bad as We Seem,” and “The Duchess de la 
Valliere.” From the author’s original text. An entirely new acting edition. 
Edited by John M. Kingdom, This complete edition of Bulwer’s works is 
suitable for the library. 

402 pp., cloth, gold lettered.Price $1 00 

Christmas Plays for Homes and Parishes. Selected and 

adapted by Clarence Satterlke. Five plays and entertainments specially 
arranged for church and home amusement at Christmas-tide, any of which 
can be successfully used at any other season than Christmas, they being so 
arranged that the part relative to Christman can be omitted. The plays are 
very bright and attractive, and all permit the employment of quite a number 
of juvenile characters, who do not have long and difficult “ parts ” to commit 
to memory. The arrangements for scenery are simple and inexpensive, and 
the stage directions are so full and explicit that the merest tyro in amateur 
theatricals will find no difficulty in comprehending them. 

84 pp., paper covers.Price 25 cents. 

Same, half-bound.Price 50 cents. 

De Witt’s How to Manage Amateur Theatricals. Giving 

plain directions for arranging amateur dramatic entertainments, and for 
making scenery, getting up dresses, “making up” the face, and properly 
adapting the wig, beard, and mustache. Illustrated with colored plates. 

120 pp., paper covers..Price 25 cents. 

Same, half-bound.Price 50 cents. 

De Witt’s Selections for Amateur and Parlor Theatricals. 

Nos. 1, 2, 3, 4, and 5. Being choice selections from the best dramas, come¬ 
dies, and farces, with striking dramatic scenes and dialogues, chosen from the 
most popular plays, as being particularly adapted for presentation by ama¬ 
teurs, and for parlor and drawing-room entertainments. The five numbers 
form a complete library for the amateur. Circulars, giving a list of contents 
of the entire series will be sent, post-paid, to any applicant. 

/44 pp. each, paper ^overs.Price 25 cents. 

De Witt’s School Vocalist. A choice collection of origi¬ 
nal and select songs, arranged as solos, duets, trios, semi-choruses and 
choruses. Edited bv George W. Bungay, with special reference to school 
use. Arranged by Henry Tucker. 

Paper covers. 


Price 15 cents. 












** tVitt>s Acting Plays. The best edition published. 

»e1ected and arranged especially with a view to their fitness for performance 
by amateurs. The most careful attention has been given to all the details 
ot scenery, costumes, properties, stage directions, and all other information 
needful for putting each play properly on the stage. The list embraces over 
* three hundred of the best works of the best authors who have written for tha 
stage, and new plays are being constantly added. Each play is bound sepa¬ 
rately in a neat paper cover, and sold at a uniform price_15 cents each. 

De Witt's Ethiopian and Comic Drama. Exceeds in 

number and excels in quality any other list of similar works. The best work, 
of he celebrated writers of Ethiopian comedy, such as Charles White, J. C. 
Stewart, A. J. Leavitt, H. L. Williams, Frank Dumont, and Win. Court- 
right, will be found in it; and the most careful instructions as to scenery, 
costumes, and stage directions are given in each play. The list also em¬ 
braces a number of short Dutch and Irish sketches suitable for the variety 
stage. Each play is bound separately in neat paper covers, and sold at a 
uniform p.ice.15 cents each. 

A fulldescrif>t ; ve catalogue of “De IVitt's Acting Plays“Ethiopian 
and Comic Drarnaf and of all articles needed by amateurs in “ making up ” 
for the stage., me tit J free, post-paid, on application to the publishers . 


Dick's Lo.idoJi Acting Edition of Standard English Plays 

and Comic Dramas, w .. nave secured from the publisher the sole agency 
in America for the jrje of this celebrated edition of plays; the list containing 
over one thousand of the most popular plays of the most eminent authors— 
all reprinted from new type, in uniform sty/!e, from the original unabridged 
editions, with full caoU of characters, stage directions, etc., making by far 
the best English edithn published, and including many plays not to be 
found in the list of any o.Lcr publisher. This is the cheapest edition of plays 

' yet offered to the public. Price 10 cents each. 

A complete descript;vs catalogue mailed free on application. 

Humpty Dumpfy. Pantomime Play. By John Denier. 

As played by the renowned #eurge L- Fox. Eight male, four female char¬ 
acters. No pantomime yet pihl.thed has as full instructions for its per¬ 
formance as are here given. 

3 d pp., paper covers.Price 25 cents. 


Mrs. Jarley’s Wax Figures Not the worn out “original," 

but a fresh version, introducing trw characters and descriptive matter, and 
adapted for Christmas gatherings, by introducing “St. Nick,” with his 
miniature sledgt, die close. 

12 pp., paper covers. .Price 15 cents. 


Short Comedies for Amateur Players. Adapted and 

arranged by Mrs. Burton Harrisoi:. Illustrated by Kelly. The come¬ 
dies selected for this volume—“The Mouse Trap,” “Weeping Wives,” 
“ Behind a Curtain,” “Tea at Five O'clocK” and “Two Strings to Her 
Bow ”—are easily within the scope of intelligent amateurs. They have been 
tested and approved as suitable for this purpose hv various audiences as' 
scmbled at private houses, and by the larger hearing accorded them on the 
occasions of their production at the Madison Square and Lyceum theatres 
in New York city. Unusual care has been exercised in preparing this vol¬ 
ume to make it the most attractive as well as the most valuable contribution 
to the literature of amateur theatricals ever offered. The five charming 
sketches by Mr. Kelly will be found invaluable as suggestions for costuming 
and stage grouping. 

12 h pp., paper covers.-.Price 50 cents. 

Sane, half-bound..... ».... ..Price 75 cents. 









Burnt Cork : The Amateur Minstrel. A collection of 

humorous speeches, end men’s jokes, conundrums, recitations, farces, finales 
for “first part,” and a full description of everything necessary to arrange a 
minstrel entertainment. A most valuable companion and guide to the young 
amateur. By Frank J>umont, the Boucicault of the Ethiopian drama. 

aoo pp., paper covers.Price 25 cents. 

Same, half-bound.Price So cents. 

Black Jokes. A book full and running over with darkey 

jokes and comicalities, illustrated with 100 of the most comic engravings. 

96 pp., paper covers. Price 25 cents. 

Bones : His Gags and Stump Speeches. A book full of 

the very juice and cream of minstrel fun, containing genuine darkey stump 
speeches, colloquies between middle and end men, dialect stories, etc. 

64 pp., paper covers.Price 15 cents. 

Brudder Bones’ 4-11-44 Joker. Containing end men’s 

dialogues, conundrums, “gags,” and funny stories. 

64 pp., paper covers.. . Price io cents. 

Christy’s Black Clown Joke Book. A capital lot of jokes, 

colloquies, end men’s speeches, conundrums, etc., for the minstrel stage. 

64 pp., paper covers..Price io cents. 

Christy’s Burnt Cork Comicalities. Another fine lot of 

humorous speeches, dialogues, and conundrums, by that well known deline¬ 
ator of Ethiopian character, Byron Christy. 

64 pp., paper covers.Price io cents. 

Clog Dancing Made Easy. By Henry Tucker. The 

elements and practice of this art, so popular on the minstrel stage, are here 
simplified and explained ; showing all the steps and figures, giving examples, 
full explanations of the terms used, and all information necessary for becom¬ 
ing a graceful clog dancer. With appropriate music. 

32 pp., paper covers.Price 15 cents. 

Fun in Black ; or, Sketches of Minstrel Life. By Chas. IT. 

Day. With “The Origin of Minstrelsy,” by Col. T. Alston Brown, giving 
the History of Ethiopian Minstrelsy from 1799. Singular scenes before the 
footlights, amusing anecdotes, etc. Sixty exceedingly funny pictures add 
greatiy to the humorous text. 

100 pp., paper covers.Price 25 cents. 

Gus Williams’ World of Humor. A collection of hu¬ 
morous stories, queer anecdotes, Dutch and Irish drolleries, jolly jokes, and 
bright sayings. Compiled by that prince of humorists, Gus Williams. 

128 pp., paper covers. .Price 25 cents. 

Pat Rooney’s Quaint Conundrums and Funny Gags. 

Interlarded with Irish wit and humor, Chinese sketches, humorous anec¬ 
dotes, and mirth-provoking stories. A capital book for end men in minstre' 
entertainments. v 

100 pp., paper covers.Price 25 cents. 

Tambo : His Jokes and Funny Sayings. With which i? 

incorporated “ Hints to the Amateur Minstrel, by Bobby Newcomb.” Iv 
teaches all the “tricks of the trade,” and furnishes a full budget of good 
things “ to set the house in a roar.” 

*4 PP > paper covers. Price 15 cents. 















Advanced School Speaker. Adapted particularly to those 

pupils who give proof that they have the ability to become good readers. 
There is a fine assortment of excellent pieces in this Speaker, many of them 
American in every sense. 

loo pp., paper covers..Price io cents. 

Choice School Speaker. The pieces in this book are 

most carefully chosen from many hundreds of the best pieces. Any one 
having a copy of this book will never be at loss for fine sp>ecimens of inter¬ 
esting and animated speaking. 

loo pp., paper covers.Price io cents. 

Challenge School Speaker. A choice collection of stir¬ 
ring, effective, and brilliant gems, expressly prepared for the display of 
forensic talent, whether tragic, pathetic, or argumentative, 
ioc pp., paper covers.Price 10 cents. 

Comic School Speaker. Containing an unequalled col¬ 
lection of the most amusing, eccentric, droll, and humorous pieces, suitable 
for recitation in schools or at drawing-room entertainments. It would be 
impossible to find so many irresistibly funny pieces in any other tongue. 
They range from the most refined wit to the broadest farcical humor; but 
a.ways free from even an approach to vulgarity, 
loo pp., paper covers. .Price io cents. 

Dramatic School Speaker. Containing a large number 

of the most effective, eloquent, instructive, and brilliant pieces for public and 
private schools and academies. Many of the articles in this book are the 
most admired specimens in our language, exnressive of every shade of feeling 
and passion. Every youthful reader can find some pieces to suit Ins peculiar 
genius in this book. 

loo pp., paper covers.. .... .Price io cents. 

Exhibition School Speaker. Comprising very many of 

the most exquisite pieces in our language, particularly adapted for recitation 
in public. There is no accomplishment that imparts such a nameless grace 
as the faculty of reading and reciting plainly and eloquently. This work 
furnishes many of the finest pieces for elocutionary effect in the language. 
Too pp., paper covers.Price to cents. 

Improved School Speaker. This book is in every way 

an improvement on nine-tenths of the Speakers published. All the pieces 
are of a kind that must make them heartily liked by both teachers and pupils. 
There is not a heavy, dull article in the work, 
loo pp., paper covers.Price io cents. 

Patriotic School Speaker. Filled with the noblest bursts 

of patriotic eloquence, in prose and verse. Every youth that feels—as all 
should feel—that he has a country to admire and love, should master the 
brilliant specimens of oratory that abound in this book, 
ioo pp., paper covers.Price io cents. 

Perfection School Speaker. No other collection of pieces 

has any right to be compared to this. It is the very best of them. There 
isn’t a chip of dead wood in it. Every speech is marked by some excellent 
quality, either of subject or expression. 

ioo pp., paper covers.Price io cents. 

Primary School Speaker. Containing a variety of pieces 

adapted both in thought and language for recitation by the very youngest 
speakers. In many “ Speakers” intended for young children, the authors 
get together a number of pieces only noticeable for jingling rhymes; in this 
book all the articles are full of meaning, without being dull or prosy. 

lco pp., paper covers...Price io cents. 












Public School Speaker. Containing a selection of the 

choicest pieces for recitation in public schools, academies, etc. This book is 
in the ascending scale—the sentiments, style, and lessons taught are all of a 
higher grade than those of the “ Primary School Speaker.” 
loo pp., paper covers...Price io cents. 

Superior School Speaker. A successful effort has been 

made to render this superior to any published. There are many fresh, 
hearty, original pieces in the work, that will icipress and delight all lovem 
of spirited speaking. 

loo pp., paper covers.Price io cents. 

Admired School Dialogues. Every way worthy of its 

title; admirable for wit, the truth, t ie animation of every article in it. It 
contains many dialogues that are transcripts of what may be heard in every 
grade of society, high and low. Full of fun and satire, yet of pure morality, 
loo pp., paper covers..Price io cents. 

Challenge School Dialogues. This book is well named, 

for it may well challenge the approval of all lovers of a real meritorious 
school book. In it will be found such a number of first-class dialogues 
(mostly on home and society subjects) as no other book can parallel. 

100 pp., paper covers...Price io cents. 

Comic School Dialogues. A complete olio of fresh, droll, 

humorous, farcical, and dialect pieces, all bright, witty, and intensely enter¬ 
taining, full of effective situations; well fitted to keep an audience roaring 
with innocent laughter. 

loo pp., paper covers.Price io cents. 

Dramatic School Dialogues. Containing many very 

choice and effective dramatic pieces for two or more characters. This is just 
the book for amateurs, as the selections afford opportunities for depicting 
different kinds of character. 

too pp., paper covers.Price io cents. 

Exhibition School Dialogues. A choice and varied col¬ 
lection of dialogues for two or more persons. Expressly adapted for school 
exhibitions, parlor entertainments, and other meetings of a literary and 
dramatic character. 

ioo pp., paper covers.Price io cents. 

Humorous School Dialogues. A choice collection of 

mirth-provoking pieces, full of genuine fun and harmless drollery, calculated 
to draw laughter from the most seriously inclined. 
zoo pp., paper covers.Price io cents. 

Patriotic School Dialogues. Containing a collection of 

the best patriotic dialogues for schools, academies, and social gatherings. In 
this book will be found a great number of truly patriotic dialogues, suited for 
young persons of different capacities and gifts, 
roo pp., paper covers.Price io cents. 

Preferred School Dialogues. Many of our most excellent 

teachers in leading educational institutions have written approvingly of this 
work. Among so many good books in this series, it is hard to point out one 
of surpassing excellence; many think this the best, 
roo pp., paper covers.Price io cents. 

Primary School Dialogues. Being a fine selection of the 

most touching, amusing, and easy dialogues, expressly adapted for the 
youngest readers and speakers. The very best book that a wise mother 
can place in the hands of her darlings. 

icc pp., paper covers... Price io cents. 












































































































































